Mrs. Jackson Cooks

Life through food

Prawn and butternut squash curry

on December 19, 2011

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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 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 🙂

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 =)

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