Thai Prawn Squash Curry Recipes

THAI PRAWN, SQUASH & PINEAPPLE CURRY

Steps:

• In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
• Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

THAI PRAWN & SQUASH CURRY

Steps:

• Heat the oil a large frying pan or wok. Tip in the coconut and cook for 3 mins or until starting to toast, then add the curry paste and fry, stirring constantly, until fragrant and sizzling. Add 100ml water and bring to the boil - the water will evaporate and the paste will split. Add the sugar and reduce the heat (the colour will darken).
• With the mixture at a simmer, add the fish sauce, lime leaves, lemongrass and squash. Cook for 1 min, stirring to coat the squash in the paste, then add the coconut milk and 200ml more water and bring back to the boil. Reduce the heat and simmer for 20 mins until the squash is cooked.
• Turn up the heat again, drop in the prawns and stir well. As soon as the pan returns to the boil, reduce to a low heat and cook for a few mins until the prawns are pink and cooked through. The curry should now be sweet and creamy. To serve, top with the coriander leaves and beansprouts.

SHRIMP AND SQUASH CURRY

Steps:

• Heat oil in wok at medium-high heat.
• Saute onions and garlic till soft.
• Add 1/4 cup water, salt and spices.
• Cover and cook for 3/4 minutes.
• Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
• Add squash, cover and cook till they are done.
• Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
• Serve with rice.

THAI PRAWN CURRY

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.

EASY THAI PRAWN CURRY

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.