Thai Red Curry Prawns With Pumpkin

Ingredients

• 125g pumpkin, peeled and cubed
• 200g tiger prawns, peeled and deveined with heads and tails intact
• 70g cherry tomatoes, halved
• 5g red chillies
• 125g full cream milk
• 120ml TCC coconut milk
• 50ml water
• 55g long beans
• 3-4 fresh kaffir lime leaves, torn
• 1/8 tbsp chicken stock powder
• 1 tbsp sugar
• 1 tsp Squid Brand fish sauce
• 2 tbsp Valcom red curry paste
• 6 tbsp vegetable oil
• 1 bunch of Thai basil

Method

1. Microwave the pumpkin for 3 minutes and set aside.
2. Heat up 4 tbsp of oil on high heat in a saucepan to fry the prawns for 3 minutes. Remove from pan and set aside.
3. Add 2 tbsp of oil to stir fry the red curry paste and ½ tbsp of sugar on low heat until fragrant. Then add in water, milk, and coconut milk and bring to boil on medium heat.
4. Add in the rest of the sugar, tomatoes, chilies, kaffir lime leaves and long beans* and cook for 2 minutes on high heat (*vegetables should maintain their crunch after cooking).
5. Add in the prawns and pumpkin and cook for a further 2 minutes.
6. Garnish with Thai basil and serve with jasmine rice.

Product used in recipe

• Valcom - Valcom Curry Paste Red