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No-Fuss Fridays: Thai Pumpkin & Prawn Curry

No-Fuss Fridays: Thai Pumpkin & Prawn Curry
Today's no-fuss recipe is a delectable Thai pumpkin & prawn curry, this dish is so delicious it might just become your new classic hit!


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Thai Pumpkin & Prawn Curry

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Red Curry

300 g pumpkin, cut into 35mm x 35mm cube

150 g prawns, de-veined with tail-on

200 mL coconut milk

1 TBsp vegetable oil

½ tsp (4g) white sugar

1 sprig coriander as garnish (optional)


 Cooking method:

1.    Heat oil in a non-stick pan on medium heat. Add Spice Paste, stir-fry for ½ minute.

2.    Add 1TBsp coconut milk and stir-fry for 1 minute. Add pumpkin and prawns and stir-fry for 1 minute.

3.    Stir in remaining coconut milk then bring to boil. Cover and simmer for 5 minutes at low heat or until pumpkin is cooked.

4.    Season to taste with sugar and garnish. Serve hot with rice.















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