Best Thai Prawn Squash Curry Recipes

THAI PRAWN, SQUASH & PINEAPPLE CURRY

Thai prawn, squash & pineapple curry image

Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

Provided by John Torode

Time 47m

Number Of Ingredients 11

Ingredients

200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
50ml fish sauce
600g butternut squash , peeled and cubed
700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
400ml chicken stock
400g pineapple chunks (fresh or from a can)
400g sliced bamboo shoot
10 lime leaves , torn
600g raw shelled prawn
bunch Thai basil or coriander , leaves picked
lime wedges and sliced green chillies , to serve (optional)

Steps:

In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.4 milligram of sodium

THAI PRAWN & SQUASH CURRY

Thai prawn & squash curry image

A fusion curry of tomatoes and ginger with a Thai twist of lime leaves and lemongrass to deliver a delicious balance of sweet, sour, salty and hot

Provided by John Torode

Categories Dinner, Main course

Time 1h

Number Of Ingredients 12

Ingredients

2 tbsp vegetable oil
1 sachet creamed coconut , grated
2 tbsp red or green Thai curry paste
1 tbsp palm sugar or demerara sugar
1 tbsp fish sauce
6 lime leaves , torn
2 lemongrass stalks, bashed
1 butternut squash , peeled and chopped into large chunks
400ml can coconut milk
24 raw prawns , shells removed but tails left on
small pack coriander , leaves picked
100g beansprouts

Steps:

Heat the oil a large frying pan or wok. Tip in the coconut and cook for 3 mins or until starting to toast, then add the curry paste and fry, stirring constantly, until fragrant and sizzling. Add 100ml water and bring to the boil - the water will evaporate and the paste will split. Add the sugar and reduce the heat (the colour will darken).
With the mixture at a simmer, add the fish sauce, lime leaves, lemongrass and squash. Cook for 1 min, stirring to coat the squash in the paste, then add the coconut milk and 200ml more water and bring back to the boil. Reduce the heat and simmer for 20 mins until the squash is cooked.
Turn up the heat again, drop in the prawns and stir well. As soon as the pan returns to the boil, reduce to a low heat and cook for a few mins until the prawns are pink and cooked through. The curry should now be sweet and creamy. To serve, top with the coriander leaves and beansprouts.

Nutrition Facts : Calories 398 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium