Thai Red Prawn and Squash Curry
- 400 millilitres coconut milk 1 can
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 450 grams butternut squash
- 250 grams shrimp
- 6 each kaffir lime leaves dried or fresh, if you can't find them, use cilantro or basil leaves
- Put thick coconut milk in wok.
- Boil for 7 minutes until thickened and starts to separate.
- Add curry paste and stir for 4/5 mins.
- Add fish sauce, sugar, squash and thin coconut milk and bring to boil.
- Cook for a further 15 mins.
- Add prawns and simmer for 2 mins.
- Add torn lime leaves.
- 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)