ASSORTMENT

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.

INGREDIENTS Ingredients

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)

METHOD Method

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.

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.

While the pumpkin is cooking, cook the rice and prepare the prawns. Cook rice as per packet instructions.

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.

Taste the curry and adjust sweetness to preference - add the sugar if you would like.

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.