Prawn and Pumpkin Curry with Thai Basil, Shallot and Chilli
Forget ordering takeaway and make your own Prawn and Pumpkin Curry with Thai Basil at home. Warm up your body and spoil your taste buds with this delicious punchy Thai inspired red curry recipe...
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pot
- Citrus press
- Serving bowl
Ingredients
- 6 long red chillies, seeds removed and chopped
- 1 tsp fresh turmeric, finely grated
- 5 cloves garlic, peeled
- 4cm piece ginger, peeled and sliced
- 1 lemongrass stalk, chopped
- ¼ cup vegetable oil
- 8 kaffir lime leaves
- 800g butternut pumpkin, peeled and chopped into 2cm pieces
- 400ml coconut milk
- 1 cup desiccated coconut, toasted
- 1 tsp sea salt
- 1kg large green prawns, peeled and tails intact
- 1 lime, juiced
- ½ cup coriander leaves
- ½ cup Thai basil leaves
- 1 shallot, thinly sliced
- 1 small red chilli, sliced
- steamed rice, to serve
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