Luscious Thai Prawn Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 250g kent pumpkin
• 250g cherry tomatoes
• 40g roasted cashews
• 2clov garlic
• 1bunch coriander
• 60g yellow curry paste
• 200ml coconut milk
• 200g peeled prawns
• 15ml vegetable oil
• 5ml sugar
• 5ml soy sauce
• 3ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, peel the pumpkin and cut into 2cm chunks. Halve the tomatoes. Coarsely chop the cashews. Crush or finely chop 2 garlic cloves. Pick the coriander leaves, discarding the stems.
3. Step 3 — Start curry
   Heat 1 tbs vegetable oil in a medium saucepan over medium-high heat. Add the pumpkin, garlic and curry paste and cook, stirring, for 1 min or until fragrant. Add the tomato, coconut milk and 60ml (¼ cup) water and bring to a simmer.
4. Step 4 — Finish curry
   Reduce the heat to medium and cook, covered, for 10 mins or until the pumpkin is tender. Add the prawns and cook, covered, for a further 5 mins or until the prawns are cooked through. Stir in 1 tsp sugar, 1 tsp soy sauce and ½ tsp white vinegar (see Make it yours). Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and prawn curry among bowls and scatter with the cashews and coriander. Enjoy!
6. Step 6 — Make it yours
   The secret to Thai cooking lies in achieving a balance of flavours: sweet, sour, spicy and salty. If you would like a little extra sweetness, add a little more sugar. If you prefer more salt, add a little more soy sauce. And if you have any lime or lemon on hand, squeeze over to serve!

Allergens

Sojabohnen, Cashew, Crustacean