Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, prawn curry with butternut squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Prawn curry with butternut squash is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Prawn curry with butternut squash is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have prawn curry with butternut squash using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Prawn curry with butternut squash:
- Get 500 gm prawn
- Prepare Half a medium size butternut squash
- Make ready 1 medium size onion
- Take 1 tbsp cooking oil
- Prepare 1 large tomato
- Make ready 1/2 tsp turmeric powder
- Make ready 1/2 tsp chilli powder
- Make ready 1/2 tsp coriander powder
- Make ready 1/4 garam masala (optional)
- Prepare 1 tsp ginger garlic paste
- Prepare to taste Salt
- Prepare 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.
Steps 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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