Thai Red Prawn and Squash Curry

  1. Put thick coconut milk in wok.
  2. Boil for 7 minutes until thickened and starts to separate.
  3. Add curry paste and stir for 4/5 mins.
  4. Add fish sauce, sugar, squash and thin coconut milk and bring to boil.
  5. Cook for a further 15 mins.
  6. Add prawns and simmer for 2 mins.
  7. Add torn lime leaves.
  8. Serve.

coconut milk, red curry, fish sauce, brown sugar, butternut squash, shrimp, lime

Taken from recipeland.com/recipe/v/thai-red-prawn-squash-curry-50534 (may not work)

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