Burmese Prawn and Pumpkin Curry
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 400 g pumpkin, peeled and cubed
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 300 ml tinned coconut milk
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 25.8 g
- Carbohydrate
- 74.7 g
- of which sugars
- 6.6 g
- Fat
- 15.7 g
- of which saturates
- 12.8 g
- Fibre
- 3 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in a little oil for 4 minutes until softened.
- 2
Add the chopped garlic and turmeric and cook for 1 minute.
- 3
Add the pumpkin and coconut milk, cover and simmer for 15 minutes until the pumpkin is tender.
- 4
Add the prawns and simmer for 3-4 minutes until pink and cooked through.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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