Spicy Prawn and Pumpkin Red Curry

Spicy Prawn Pump Curry
Wild Australian Prawn Certified Sustainable Seafood - MSC Caught & Prepared In Australia


1 x 250g pkt Wild Australian Prawn Co Banana Prawns (defrosted)

200g    Pumpkin (cut into 1cm dice)

1          Small onion (chopped)

2          Cloves garlic (chopped)

4 tbs     Thai Red Curry Paste

250ml   Coconut milk

To Serve

1/4 cup  Mint leaves

1/4 cup  Coriander sprigs

1/4 cup  Roasted peanuts (chopped)

1 tbs       Vegetable oil

1 tbs       Fish sauce

Serve with steamed rice, lime or lemon wedges and sliced red chilli (optional).


  1. In a saucepan over medium heat add the vegetable oil, chopped onion and garlic.
  2. Cook until soft but not brown, add the red curry paste and cook for 2 minutes while stirring.
  3. Stir in the coconut milk and bring to a boil, when boiling add the pumpkin and turn down to a simmer for 5 minutes.
  4. Add the prawns, continue to simmer for a further 5 minutes, add a little fish sauce to taste.
  5. Serve with the steamed rice, scatter over the mint, coriander and roasted peanuts and a squeeze of lime or lemon

Prep: 10 mins          Cook: 20 mins        Serves: 4 (Entree) or 2 (main)

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