Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, prawn curry with butternut squash. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Prawn curry with butternut squash is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Prawn curry with butternut squash is something which I’ve 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. Gradually stir in the coconut milk, stock, fish sauce, sugar and lime zest, then bring to the boil.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 500 gm prawn
- Make ready Half a medium size butternut squash
- Take 1 medium size onion
- Make ready 1 tbsp cooking oil
- Get 1 large tomato
- Get 1/2 tsp turmeric powder
- Take 1/2 tsp chilli powder
- Take 1/2 tsp coriander powder
- Prepare 1/4 garam masala (optional)
- Prepare 1 tsp ginger garlic paste
- Get to taste Salt
- Get Handful fresh coriander
Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk. This Thai chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice! Welcome to your new go-to chicken thigh curry!
Instructions to make Prawn curry with butternut squash:
- 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.
- 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.
This easy Thai chicken and butternut squash curry truly deserves the spot it's had on our dinner table (and in. Thai green curry is a dish known for its complex balance of sweet and spicy flavors. Our hearty fall version features the irresistible combination of sweet butternut squash and green curry paste (which contains some heat, so be sure to only use as much as you'd like!). Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry.
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