Seafood
Prawn and Butternut Curry
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One of the easiest dishes to make! Deep textured and packed with flavour.
Ingredients
15 ml Wok oil
1 spring onion
1½ Tablespoons of Thai red curry paste
400ml can of Coconut milk
250ml Chicken stock
2 teaspoons fish sauce
350g Butternut or sweet potato
200g packet of frozen prawns
Handful fresh coriander
Instructions
- Heat the wok oil in a large, heavy-based frying pan.
- Stir the spring onions for a minute and add the curry paste.
- Whisk in the coconut milk, chicken stock and fish sauce - bring to a boil.
- add the butternut (or sweet potato) cubes and simmer for about 15 minutes.
- Rinse the prawns under sunning water to remove excess ice and place them in the sauce.
- As soon as it comes back to a boil add the lime juice and cook for about 5 minute or until prawns are done.
- Sprinkle with fresh coriander and serve with rice or noodles.