Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, prawn curry with butternut squash. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Prawn curry with butternut squash is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Prawn curry with butternut squash is something which I have loved my whole 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 begin with this recipe, we have to 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:
- Prepare 500 gm prawn
- Take Half a medium size butternut squash
- Make ready 1 medium size onion
- Take 1 tbsp cooking oil
- Make ready 1 large tomato
- Get 1/2 tsp turmeric powder
- Get 1/2 tsp chilli powder
- Get 1/2 tsp coriander powder
- Make ready 1/4 garam masala (optional)
- Get 1 tsp ginger garlic paste
- Prepare to taste Salt
- Make ready Handful fresh coriander
Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices. Bring the mixture to a boil. Another is my golden butternut squash and chickpea curry, which has become a regular addition to my dinner plans since I made it earlier this […] Thai butternut squash curry easy to make, perfect mid week dinner recipe.
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.
Very satisfying, flavorful and hearty curry during fall. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. 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.
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