Prawn, Pumpkin, Kale and Coconut Red Curry

The fragrant coconut broth is spiked with all the good stuff, like ginger, chilli, curry paste and fish sauce. The veggies are then simmered in the broth, ensuring they are full of flavour, whilst the prawns are pan-fried until crispy and then nestled in at the end.

Meal Prep


  • Start preparing the fragrant curry sauce.
  • Cook the rice whilst the curry sauce is simmering and the pumpkin is cooking.
  • Cook the prawns.
  • Add the kale and green beans to the curry.
  • Nestle in prawns, squeeze over the lime juice and top with fresh coriander and chilli; serve alongside the rice.


  • If you are short on time you can forgo pan frying the prawns and simply add them to the curry and allow them to poach. Add them to the simmering curry during the last 4 minutes of cooking.
  • The amount of curry paste you use will differ from brand to brand. Start with 2 tablespoons and you can always add more.

  • Our favourite store bought curry pastes are from the brand Mae Ploy - they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or specialty stores.

If you followed the meal prep guide you would have already chopped the pumpkin and kale.

This recipe serves four, if you’re cooking for two simply halve the recipe. We recommend replacing coconut cream with coconut milk and not use any water.

  • 1 brown onion (finely diced)
  • 1 Tbsp ginger (grated)
  • 1 red chilli (deseeded and finely)
  • 2 Tbsp red curry paste
  • ¼ pumpkin (cut into small bite-size cubes)
  • 400g tin coconut cream
  • 250ml water or stock
  • 1 Tbsp fish sauce
  • 1 cup frozen green beans (or fresh, trimmed and cut in half)
  • ½ bag kale (roughly torn)
  • 1 tsp brown or coconut sugar (optional)
  • 1 Lime  
  • Coconut oil

Pan-fried prawns

  • 450g large raw prawn cutlets (defrosted and patted dry)
  • 1 tsp red curry pastry
  • ¼ tsp turmeric
  • Coconut oil
  • Salt and pepper

To serve

  • 1 ½ cups jasmine rice
  • ⅓ cup fresh coriander
  • 1 red chilli (optional)
  1. Heat about 1 Tbsp coconut oil in a large pot or saucepan over medium heat. Add the onion and cook until the onion is translucent, about 5-7 minutes. Add the chilli, ginger and red curry paste and cook for 2 minutes.
  1. Add the coconut milk, water or stock, fish sauce and pumpkin and bring to a simmer. Cook for 10-12 minutes or until the pumpkin is tender.
  1. While the pumpkin is cooking, cook the rice and prepare the prawns. Cook rice as per packet instructions.
  1. To cook the prawns, start by adding defrosted and dry prawns to a medium bowl along with the curry paste (if your curry paste is quite dry, add a little melted coconut oil), turmeric, salt and pepper. Add 1 Tbsp of coconut oil to a large fry pan over high heat. Once hot add the prawns (be careful not to overcrowd the pan - you may need to do this in batches), cook 2-3 minutes on each side, then remove from the pan and set aside.  
  1. Taste the curry and adjust sweetness to preference - add the sugar if you would like.
  1. Add the  green beans to the curry and cook for a further 5-6 minutes, add the kale during the last 2 minutes. Serve the curry once the kale has wilted and green beans have cooked through.
  1. Nestle in prawns, squeeze over the lime juice and top with fresh coriander and chilli; serve alongside the rice.


  • Curries are great for using whatever vegetables you have on hand, just be mindful of a variance in cooking times.


  • Swap prawns for 600g of sliced chicken breast, toss in the curry paste as you would the prawns and sear until golden. Add to the curry and allow to simmer and cook through, should take just a little longer than the green beans (depending on how large your slices are).

  • For a vegetarian option, swap prawns for tofu. Cook as you would prawns, for 2-3 minutes on each side or until golden. Nestle into curry at the end.


  • Swap jasmine rice for brown rice or cauliflower rice.
  • Swap rice for thin rice noodles.