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Friday 20 November 2009

Sluttishly Savoury: Prawn and Butternut Curry

Super quick and super tasty, this is properly warming wintery food and it's a very mild curry taste. If you use reduced fat coconut milk, it might almost be called healthy. Kind of.

You will need:

  • 15ml sesame oil
  • 1 spring onion, finely chopped
  • 1.5 teaspoons of Red Thai Curry Paste (or more, to taste)
  • 400ml coconut milk
  • 250ml of chicken stock, from stock cube or concentrate
  • 2 teaspoons fish sauce, Nam Pla
  • 350g of butternut squash and sweet potato, peeled and cubed
  • 200g prawns, fresh or frozen
  • 1 teaspoon lime juice
  • 150g mango, cubed
  • Chopped fresh coriander

Make it!
  • Heat the oil and fry off the onion, add the curry paste
  • Whisk in the coconut milk, stock and fish sauce, bring to the boil
  • Add the squash and sweet potato, simmer until tender
  • Drain the prawns, add to pan and allow it to come back to the boil, then add the lime juice and mango and cook until the prawns are heated through
  • Sprinkle on the chopped coriander before serving
If you're extra hungry, serve with noodles or rice, or just enjoy a big bowl of soupy goodness all by itself.

1 comment:

  1. I can't wait to try this tonight!

    As part of it being National Curry Week, I insisted that me and The Boy have curry every night. He agreed, naturally... and this is tonight's dish. Will let you know how it goes...

    yum! x


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