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Prawn, Pork and Squash in Red Curry

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


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.


Units Scale
  • 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


  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.