Prawn, Pork and Squash in Red Curry

Red Curry is quite versatile you can literally use them on any protein or vegetable you like. 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.

Having a Red curry paste in the fridge is quite handy, and that holds true for any Thai curry paste whether is yellow, green, panang or massaman, basically all you need is a protein and a few staples then you will have a very tasty dish in front of you. We keep curry paste in the fridge most of the times, it is a time saving ingredient that is good to have, I use it once in a while when I ran out of ideas and use anything I have on the freezer and/or vegetable bin, it’s so versatile. When used with seafood, cooking them becomes even faster, in just 15 minutes you are done.

Today we will be using this red curry paste with some leftover pork belly that I have on the freezer and since it’s not enough we also added some leftover prawns and squash, then a bit of lime juice and sugar. It is a fiesta for the palate, all the basic Thai taste are covered, its sweet, salty, hot and sour, a perfect balance of flavours that is perfect with a freshly cooked Jasmine rice.

Prawn, Pork and Squash in Red Curry

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Thai

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Description

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.

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Ingredients

Units MUS Scale 1x2x3x

• 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
• oil
• chopped spring onions, to garnish

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Instructions

1. In a wok heat oil over high heat brown pork belly pieces.
2. Push the pork to the side once browned then add and sauté garlic and onions.
3. Add the curry paste and lemongrass then continue to cook until really fragrant.
4. Push back the pork pieces into the centre of the wok then mix well to combine.
5. Add the butternut squash, half of the coconut milk, seafood stock and sugar. Cook for 10 minutes or until squash is tender.
6. Put the prawns in together with the remaining coconut milk, add fish sauce to taste and white pepper.
7. Cook for 3 more minutes.
8. Turn heat off squeeze lime juice on top, place in serving platter garnished with coriander on top.

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