Mrs. Jackson Cooks

Life through food

Prawn and butternut squash curry

on December 19, 2011

20111219-083250 PM.jpg

I do apologise. I’ve been very absent. I’ve been feeling it too, but life just got away with me! I’ll make up for it now and post regularly I promise. And I’ve got a load of things I’ve cooked recently that were very yummy. So rather than do them in chronological order, I think I might do them in yumminess order, although that’s hard as they were all very good.

This one was an easy contender for number one yummy spot though and a brilliant crowd (or even just husband) pleaser. It’s pretty easy to make and is a good midweek meal. What I did was shove the butternut squash in the oven when I got home from the gym and then went and had a shower. When I got down, it was done and I carried on with the rest of it.

It’s also pretty cheap if you get your prawns frozen from the Chinese supermarket like I do! Butternut squashes are everywhere and very cheap at the moment. The rest is mostly store cupboard/whatever is in your fridge stuff. You could even leave it vege and just have the butternut squash – it’s very good on its own, and that would even keep any vegans happy (that’s for you Alan!).

The recipe came from here http://cinnamonbums.wordpress.com/2011/11/26/butternut-squash-shrimp-thai-curry/ and not from BBC good food as it usually does! I adapted it slightly (not least because I don’t measure in US cups!), but not by much.

Prawn and butternut squash curry

Serves 4

  • 1 butternut squash, peeled, deseeded and cut into cubes
  • 1 tbsp olive oil
  • salt & pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red chilli, finely chopped (de seed if you don’t want too spicy. You could also use a large chilli sliced into rounds and just added at the end)
  • knob of root ginger, peeled and grated
  • 1 tbsp thai red curry paste (err on the side of caution especially if using ‘authentic’ stuff – it’ll blow your head off!)
  • Veges eg. peppers, chopped, carrots,mange tout, baby sweetcorn etc
  • 1 tomato, chopped
  • 250ml chicken or vegetable stock (I used chicken)
  • 1 400ml tin coconut milk
  • 2 tbsp fish sauce
  • 24-30 raw king prawns, shelled
  • handful of chopped fresh coriander
  1. Heat the oven to 230 degrees celsius. Place the butternut sqush in a roasting pan with 1 tbsp of the olive oil and some salt and pepper to taste. Roast until cooked – about 20 minutes.
  2. Heat the remaining oil in a pan or wok. Add the onions, garli, chilli & ginger. Fry until the onion starts to brown. Then add the curry paste and cook out until it softens somewhat.
  3. Add any other veges that you’re using. Fry for a few minutes until they start to soften.
  4. Add the tomato and butternut squash to the pan. Cook for a few minutes until the tomatoes start to break down.
  5. Pour in the stock, coconut milk and fish sauce.
  6. Bring to a simmer and gently cook for about 30 -40 minutes. The gentler and longer you cook this the more the butternut squash flavours will infuse the curry (to be honest, I was hungry and did it for about 25 minutes!).
  7. About 5 minutes before serving, add the prawns and coriander. Stir well and continue to cook until the prawns go opaque and pink.
  8. Serve immediately on a bed of rice and a cold Tiger beer.
  9. Enjoy 🙂
Advertisements

One response to “Prawn and butternut squash curry

  1. Natalie says:

    Yay I’m so glad you enjoyed this curry! thanks for linking back to me =)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: