Prawn, Pork and Squash in Red Curry is a Thai inspired red curry dish prepared with prawns, pork and squash with coconut milk, like any typical Thai dish its sweet, salty, hot and sour.
- 350 g shelled large prawns, deveined
- 350 g pork belly, cubed
- 250 g butternut squash, cubed
- 400 ml coconut milk
- 1/2 cup seafood stock
- 3 tbsp red curry paste
- 1 stalk lemongrass, white ends pounded
- 3 pcs shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- fish sauce
- juice from 1 lime
- white pepper
- chopped spring onions, to garnish
- In a wok heat oil over high heat brown pork belly pieces.
- Push the pork to the side once browned then add and sauté garlic and onions.
- Add the curry paste and lemongrass then continue to cook until really fragrant.
- Push back the pork pieces into the centre of the wok then mix well to combine.
- Add the butternut squash, half of the coconut milk, seafood stock and sugar. Cook for 10 minutes or until squash is tender.
- Put the prawns in together with the remaining coconut milk, add fish sauce to taste and white pepper.
- Cook for 3 more minutes.
- Turn heat off squeeze lime juice on top, place in serving platter garnished with coriander on top.
Such a warming and delicious dish!
Curry might not be my favourite ingredient, but this dish looks so inviting that I definitely won’t be able to resist. Great combination of flavours and textures!
Oh I love this! The prawns and pork are a fabulous combination, and I personally prefer red curry over all of the Thai pastes. Fabulous!
Usually we have one or the other, meat or seafood, not both.
It’s hard to pick, but red curry might be my favorite type! Just one mention of it and I’m craving it like mad.
Just so comforting and full of flavor! Am getting all the ingredients this weekend to make a batch of red curry paste!