How To Make Thai Prawn & Squash Curry
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Serves:
Ingredients
- 1 pound prawns, peeled and deveined
- 2 cups squash, cubed
- 1 can coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- Fresh cilantro, for garnish
- Jasmine rice, for serving
Instructions
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In a large pan, heat the vegetable oil over medium heat. Add the garlic, onion, and red bell pepper, and sauté until softened.
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Add the Thai red curry paste and stir well to combine with the vegetables.
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Add the prawns and cook until they turn pink and are cooked through.
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Stir in the squash and pour in the coconut milk. Simmer for 10-15 minutes until the squash is tender.
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Stir in the fish sauce and brown sugar, adjusting the seasoning to taste.
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Serve the curry over jasmine rice and garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 17g
- Saturated Fat : 13g
- Cholesterol : 215mg
- Sodium : 680mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 26g
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