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Main course · Thai

Kaeng Fak Thong (Thai Pumpkin and Prawn Curry)

30 min Serves 4 ~320 kcal/serving ~£8.80 (£2.20/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 350 g raw king prawns, peeled and deveined
  • 3 tbsp thai red curry paste
  • 400 ml coconut milk
  • 350 g pumpkin, peeled and cubed
  • 3 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 15 g fresh thai basil leaves

Nutrition (per serving)

Calories
320 kcal
Protein
18.6 g
Carbohydrate
13.7 g
of which sugars
8.9 g
Fat
21.5 g
of which saturates
17.9 g
Fibre
1.9 g
Salt
2.90 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.

  2. 2

    Stir in the rest of the coconut milk and the kaffir lime leaves, then add the pumpkin.

  3. 3

    Simmer for 15 minutes, stirring occasionally, until the pumpkin is tender but still holding its shape.

  4. 4

    Add the king prawns and cook for 3 to 4 minutes until they turn pink and opaque all the way through.

  5. 5

    Season with the fish sauce and palm sugar.

  6. 6

    Scatter with thai basil leaves and serve with jasmine rice.

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