Balanced Panang Prawn and Chickpea Curry

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs pak choy
• 1bunch makrut lime leaves
• 380g chickpeas
• 125g quinoa
• 200ml coconut milk
• 60g yellow curry paste
• 200g peeled prawns
• 10ml vegetable oil
• 10ml soy sauce
• 10ml white vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin and cut into 2cm chunks. Trim the pak choy, then halve lengthwise and cut into 3cm lengths. Separate the lime leaves, remove the central vein from 1 leaf and thinly slice. Reserve the remaining leaf. Drain and rinse the chickpeas. Rinse the quinoa well in a sieve, then drain.
2. Step 2 — Cook quinoa
   Heat 1 tsp vegetable oil in a small saucepan over medium-high heat. Cook the quinoa, stirring, for 3-4 mins until toasted. Add the reserved lime leaf, 60ml (¼ cup) coconut milk and 180ml (¾ cup) water and bring to a simmer. Cover and reduce the heat to low. Cook for 12-15 mins until the liquid is absorbed and quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Start curry
   Meanwhile, heat 1 tsp vegetable oil in a medium saucepan over medium heat. Cook the pumpkin, stirring, for 3-4 mins until slightly softened. Add the curry paste (see Make it milder) and chickpeas and cook, stirring, for 2 mins or until fragrant. Stir in the remaining coconut milk and 125ml (½ cup) water and bring to a simmer.
4. Step 4 — Simmer curry
   Reduce the heat to medium-low, cover and cook the curry, stirring occasionally, for 12 mins or until the pumpkin is tender. Stir in the prawns and cook for 1 min. Arrange the pak choy on top of the curry, cover and cook for a further 1-2 mins until the prawns are just cooked through and the pak choy leaves are wilted.
5. Step 5 — Serve up
   Stir 2 tsp soy sauce, 2 tsp white vinegar and 1 tsp honey into the curry. Remove the pan from the heat. Taste, then season with salt and pepper. Fluff the quinoa with a fork. Divide the quinoa and curry among bowls and scatter over the sliced lime leaf. Enjoy!
6. Step 6 — Make it milder
   Our yellow curry paste has a mild kick to it. For those who like their curry with less spice, use half the paste.

Allergens

Sojabohnen, Crustacean