Pumpkin and Prawn Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g shrimp (s), frozen
- 0.5 ½ lemon juice
- 1 kg Hokkaido pumpkin (se)
- 0.5 ½ chilli pepper (s)
- 0.5 teaspoon ½ ginger, freshly grated
- 1 spring onion (s)
- 1 clove garlic
- 1 teaspoon curry paste, yellow
- 400 ml coconut milk
- 1 stalk lemon balm
- 2 tablespoons oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the prawns over a mild heat for 7 minutes. Drain the water. Pepper the prawns, drizzle with lemon juice and keep warm.
- Peel and core the pumpkin as desired and cut the flesh into small pieces. Fry the pumpkin with chopped garlic and grated ginger in oil for 12 minutes while turning. Then salt and pepper.
- Wash, core, chop and stir the chilli pepper. Wash the onion, chop it roughly and add it. Likewise the prawns and the curry paste. Pour in the coconut milk and stir. Reduce the heat and let it steep for 5 minutes. Sprinkle with lemon balm leaves.
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