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serves 4 or 3 hungry people
what you will need
a pack of king prawns ( raw )
1 butternut squash, cubed
4 sweet potatoes, cubed
1 mango, cubed
6 spring onions, sliced
1 jar thai red curry paste
1 tin of coconut milk, not light or half good for ya, go for the FULL fat
juice of 1 lime
4 table spoons of sugar
3 table spoons of fish sauce
1 table spoon oyster sauce (optional )
1 litre of chicken stock ( although i used rabbit on the 3rd go and that was just as good )
1 bunch of coriander, cut the stalks of and finely chop and set aside then roughly chop the leaves and keep seperate.
a little oil
corn flour
now you got all the ingredients heres what ya gotta do with it
heat a little oil in a wok and add the spring onions and the jar of thai red paste and gently fry for about 5 mins.
then add the coconut milk, chicken stock, butter nut squash, sweet potato, mango, sugar, fish sauce, oyster sauce, and the coriander stalks and let gently simmer until the potato and sweet potato are tender
now thicken with a little corn flour and cook for 2 mins, then add the prawns and cook for a few mins or until prawns are pink all the way through.
when prawns are done add the coriander leaves and stir through and serve immediatly
best served with basmati rice
what you will need
a pack of king prawns ( raw )
1 butternut squash, cubed
4 sweet potatoes, cubed
1 mango, cubed
6 spring onions, sliced
1 jar thai red curry paste
1 tin of coconut milk, not light or half good for ya, go for the FULL fat
juice of 1 lime
4 table spoons of sugar
3 table spoons of fish sauce
1 table spoon oyster sauce (optional )
1 litre of chicken stock ( although i used rabbit on the 3rd go and that was just as good )
1 bunch of coriander, cut the stalks of and finely chop and set aside then roughly chop the leaves and keep seperate.
a little oil
corn flour
now you got all the ingredients heres what ya gotta do with it
heat a little oil in a wok and add the spring onions and the jar of thai red paste and gently fry for about 5 mins.
then add the coconut milk, chicken stock, butter nut squash, sweet potato, mango, sugar, fish sauce, oyster sauce, and the coriander stalks and let gently simmer until the potato and sweet potato are tender
now thicken with a little corn flour and cook for 2 mins, then add the prawns and cook for a few mins or until prawns are pink all the way through.
when prawns are done add the coriander leaves and stir through and serve immediatly
best served with basmati rice