Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, prawn curry with butternut squash. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This rich prawn and squash curry has all the sweet, salty, hot and sour flavours of a great Thai curry and is really easy. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Gradually stir in the coconut milk, stock, fish sauce, sugar and lime zest, then bring to the boil.
Prawn curry with butternut squash is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Prawn curry with butternut squash is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have prawn curry with butternut squash using 12 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Prawn curry with butternut squash:
- Make ready prawn
- Make ready a medium size butternut squash
- Prepare medium size onion
- Prepare cooking oil
- Prepare large tomato
- Make ready turmeric powder
- Prepare chilli powder
- Make ready coriander powder
- Prepare garam masala (optional)
- Prepare ginger garlic paste
- Prepare Salt
- Get fresh coriander
Creamy, sweet Butternut Squash Curry served over piles of steaming rice. And this Butternut Squash Curry delivers on all fronts. It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and super tasty. Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.
Instructions to make Prawn curry with butternut squash:
- Heat a pan with oil. Fry the prawns first for 2-3 minutes. Then keep them separate in a bowl. Now in that same oil fry the onion until gets soft. I have added one dried red chilli but it’s optional. Add some whole cumin seeds.
- Now add all the spices and tomato. Cook them for 4 minutes. Then add prawns and chopped butternut squash. Sauté for few minutes. Then add 1 cup of water. Stir them gently and put the lid on. Cook for 15-20 minutes. Garnish with fresh coriander. Serve with rice or roti.
This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week. This was the very first curry I posted on this blog, I love a good curry so it won't be. A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners. Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting!
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