Prawn curry with butternut squash
Prawn curry with butternut squash

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, prawn curry with butternut squash. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Prawn curry with butternut squash is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Prawn curry with butternut squash is something which I have loved my entire life.

This rich prawn and squash curry has all the sweet, salty, hot and sour flavours of a great Thai curry and is really easy. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk.

To get started with this particular recipe, we must prepare a few components. You can have prawn curry with butternut squash using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Prawn curry with butternut squash:
  1. Prepare 500 gm prawn
  2. Take Half a medium size butternut squash
  3. Make ready 1 medium size onion
  4. Get 1 tbsp cooking oil
  5. Prepare 1 large tomato
  6. Take 1/2 tsp turmeric powder
  7. Make ready 1/2 tsp chilli powder
  8. Make ready 1/2 tsp coriander powder
  9. Get 1/4 garam masala (optional)
  10. Prepare 1 tsp ginger garlic paste
  11. Get to taste Salt
  12. Take Handful fresh coriander

And this Butternut Squash Curry delivers on all fronts. It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and super tasty. Thai butternut squash curry easy to make, perfect mid week dinner recipe. Very satisfying, flavorful and hearty curry during fall.

Instructions to make Prawn curry with butternut squash:
  1. Heat a pan with oil. Fry the prawns first for 2-3 minutes. Then keep them separate in a bowl. Now in that same oil fry the onion until gets soft. I have added one dried red chilli but it’s optional. Add some whole cumin seeds.
  2. Now add all the spices and tomato. Cook them for 4 minutes. Then add prawns and chopped butternut squash. Sauté for few minutes. Then add 1 cup of water. Stir them gently and put the lid on. Cook for 15-20 minutes. Garnish with fresh coriander. Serve with rice or roti.

Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week. This was the very first curry I posted on this blog, I love a good curry so it won't be. A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners.

So that’s going to wrap this up with this exceptional food prawn curry with butternut squash recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!