Thai Red Curry Prawns With Pumpkin
To Make Microwave the pumpkin for 3 mins and set aside. Heat up 4 tbsp of oil on high heat in a saucepan to fry the prawns for 3 mins. Remove from pan and set…
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Cooking tools:
- Microwave
- Dish
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 125g pumpkin (peeled and cubed)
- 200g tiger prawns (peeled and deveined with heads and tails intact)
- 70g cherry tomatoes (halved)
- 5g red chillies
- 125g full cream milk
- 120ml TCC coconut milk
- 50ml water
- 55g long beans
- 3-4 fresh kaffir lime leaves (torn)
- ⅛ tbsp chicken stock powder
- 1 tbsp sugar
- 1 tsp Squid Brand Fish Sauce
- 2 tbsp Valcom Red Curry Paste
- 6 tbsp vegetable oil
- 1 bunch Thai basil
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