Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, prawn curry with butternut squash. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Prawn curry with butternut squash is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Prawn curry with butternut squash is something that I have loved my entire life. They’re nice and they look wonderful.
Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the squash and turn to coat in the spices. Gradually stir in the coconut milk, stock, fish sauce, sugar and lime zest, then bring to the boil. Heat the oil a large frying pan or wok.
To get started with this recipe, we must prepare a few components. You can have prawn curry with butternut squash using 12 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Prawn curry with butternut squash:
- Take 500 gm prawn
- Get Half a medium size butternut squash
- Make ready 1 medium size onion
- Make ready 1 tbsp cooking oil
- Make ready 1 large tomato
- Prepare 1/2 tsp turmeric powder
- Make ready 1/2 tsp chilli powder
- Prepare 1/2 tsp coriander powder
- Make ready 1/4 garam masala (optional)
- Get 1 tsp ginger garlic paste
- Make ready to taste Salt
- Get Handful fresh coriander
Peel, devein, wash and drain the shrimp and get ready for seasoning. Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal.
Steps to make Prawn curry with butternut squash:
- Heat a pan with oil. Fry the prawns first for 2-3 minutes. Then keep them separate in a bowl. Now in that same oil fry the onion until gets soft. I have added one dried red chilli but it’s optional. Add some whole cumin seeds.
- Now add all the spices and tomato. Cook them for 4 minutes. Then add prawns and chopped butternut squash. Sauté for few minutes. Then add 1 cup of water. Stir them gently and put the lid on. Cook for 15-20 minutes. Garnish with fresh coriander. Serve with rice or roti.
Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal. Easy curry with coconut milk, shrimp, butternut squash and a blend of simple Thai spices, this curry is quick, decadent and with a bit of a fiery kick. Not too much because of little people. Remove the shrimp from the skillet and set aside.
So that is going to wrap this up with this special food prawn curry with butternut squash recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
