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Ingredients

500g butternut pumpkin, peeled, deseeded, cut into 3cm cubes
20g butter
1kg medium green king prawns, peeled leaving tails intact, deveined
1 brown onion, halved, thinly sliced lengthways
2 red capsicums, halved, deseeded, thinly sliced
300g snow peas, topped
215g (2/3 cup) butter chicken paste (Patak's brand)
250ml (1 cup) coconut cream
125ml (1/2 cup) water
1/3 cup loosely packed chopped fresh coriander
Steamed Basmati rice, to serve
Pappadums, to serve

Method

Step 1 Steam pumpkin over a saucepan of simmering water for 6 minutes or until tender. Remove from heat. Set aside.
Step 2 Meanwhile, heat the butter in a large frying pan over medium-high heat until foaming. Add prawns and onion and cook, stirring occasionally, for 5 minutes or until prawns change colour. Add capsicum and cook, stirring, for 2 minutes or until capsicum is just tender.
Step 3 Add the snow peas, butter chicken paste, coconut cream and water and bring to the boil. Add pumpkin and gently stir until just combined. Remove from heat and stir in half the coriander.
Step 4 To serve, divide evenly among serving bowls. Sprinkle with remaining coriander and serve immediately with rice and pappadums.

Prawn curry

How to make Prawn curry

Ingredients

Method