Thai Prawn & Pumpkin Curry

Recipe adapted from Super Food Ideas magazine, May 2008 edition, page 37

Serves 4

Ingredients

Olive oil spray
1 tablespoon peanut oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
400g butternut pumpkin, peeled, cut into 3cm pieces
1 tablespoon fish sauce
270ml can light coconut milk
1 long red chilli (or 2 Birdseye chilli), deseeded, thinly sliced
¾ cup cold water
800g medium green king prawns, peeled, deveined, tails intact
100g green beans, trimmed, cut into 4cm lengths
1 small broccoli, cut into florets, steamed or microwaved
steamed jasmine rice, to serve

Method

1. Preheat oven to 220°C. Arrange the pumpkin in a single layer, in a large roasting pan. Spray some olive oil and toss to coat. Bake in oven for approx. 8 minutes.
2. Heat oil in a wok over medium high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
3. Add pumpkin, fish sauce, coconut milk, half the chilli and cold water. Simmer for a few minutes or until pumpkin is just tender and sauce has thickened slightly.
4. Add prawns, broccoli and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.