I promised the girls I would
share this quick and easy curry recipe.
So here it is!
Definitely a comfort food with
lots of yummy broth.
Ingredients
2 tablespoons vegetable oil
2 white globe onions finely
sliced
3 tablespoons Valcom Authentic
Thai Red Curry Paste
400ml can TCC Premium Coconut Milk
750ml Campbell’s chicken stock
4 teaspoons fish sauce
850gms butternut pumpkin and
sweet potato peeled and cut into cubes
750gms large green banana
prawns peeled and deveined (prepared weight is about 400gms) If you are in a hurry you could opt for
400gms frozen prepared prawns. I have
done both.
300gms mango cut into cubes
(One medium sized mango should do, not too ripe)
2 teaspoons lime juice or
squeeze juice from ½ a lime
A good handful of fresh coriander
leaves
Heat oil in a large, heavy-based
pan and fry the sliced onion for a minute, then add the curry paste. Let this
heat through for another minute.
Whisk in the coconut milk,
chicken stock and fish sauce and bring to the boil.
Add butternut pumpkin and sweet
potato cubes and simmer, covered, for about 15 minutes or until tender.
Add prepared prawns and gentle
mix through sauce. Turn off heat and put the lid back on to cook through. If using frozen prawns, drain the prawns
under running water to remove excess ice and add to pan, let the sauce return
to the boil before turning off heat and replacing lid.
Once prawns are cooked, gently
fold through the mango cubes and lime juice.
Sprinkle with coriander as you
serve over basmati rice.