Pumpkin Curry With Prawns Recipe

Name: Pumpkin Curry With Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Prawns; 300 grams Chop pumpkin / I use Japanese pumpkin; 1 clove Garlic; 2 each Dry chillies; 1 tbsp Chop mix lemon glass,galangal ,kafir peels,turmeric ,coriander seeds; 1/2 tsp Shrimp paste; 1 head Onion; 1 Eggplant; 4 Fresh chillies,4 cherry tomato; 2 each Kaffir lime leaves slice; 1 bunch Sweet Basils; 1 tsp Palm sugar; 1 tsp Sugar; 1 tbsp Fish sauce; 1 as needed Black pepper; 250 ml Coconut milk

Servings: persons

4 Prawns
300 grams Chop pumpkin / I use Japanese pumpkin
1 clove Garlic
2 each Dry chillies
1 tbsp Chop mix lemon glass,galangal ,kafir peels,turmeric ,coriander seeds
1/2 tsp Shrimp paste
1 head Onion
1 Eggplant
4 Fresh chillies,4 cherry tomato
2 each Kaffir lime leaves slice
1 bunch Sweet Basils
1 tsp Palm sugar
1 tsp Sugar
1 tbsp Fish sauce
1 as needed Black pepper
250 ml Coconut milk

1
Chop pumpkin in bite piece, slice eggplant , kafir leaves clean and peeled shrimps ,keep head for decoration
2
Chop all curry paste ingredients and hit by pestle and mortar ..until mild blend ,add shrimp paste ,set aside
3
In skillet add three spoon of coconut milk on low heat until boiled , then add curry paste ,stir slowly until get dry and good fragrance
4
Add more coconut milk little by little keep stirring until the paste color turn red and shinny ,this stage you can smell the creamy fragrance of coconut and paste
5
Add seasoning ingredients , taste ..must be creamy sweet by pumpkin and coconut , little spice ,good smell,good color
6
Add pumpkin,eggplant ,kafir leave ,stir if get dry can add some stock just enough to make pumpkin soft , about 8 mins,then follow with prawns ,leave it for three mins until prawns turn red and cooked
7
Add sweet Basils and served hot with rice

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Prawns, 300 grams Chop pumpkin / I use Japanese pumpkin, 1 clove Garlic, 2 each Dry chillies, and more.

Yes, Pumpkin Curry With Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Curry With Prawns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions