Thai Prawn, Butternut and Spinach Curry
By Lisa Faulkner
Published on 17 February 2023
Creamy and comforting, this Thai Prawn, Butternut and Spinach Curry from MasterChef winner Lisa Faulkner is quick and easy to pull together, thanks to the ready-made curry paste, and veg and prawns that are cooked straight from frozen. You could use white fish instead of prawns, and for a vegan version, swap the prawns for extra frozen veg and use vegan curry paste and fish sauce. Looking for more curry recipes? Look no further.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp of vegetable oil
- 35 g of thai red curry paste
- 300 ml of coconut milk
- 1 tbsp of light soft brown sugar
- 1 tbsp of fish sauce
- 300 g of frozen butternut squash
- 200 g of frozen leaf spinach
- 200 g of frozen raw king prawns
- 720 g of frozen long-grain rice (4 x 180g sachets)
- 200 g of frozen edamame beans
- 1 handful of coriander leaves, roughly chopped, to serve
Method
Step 1
Heat the oil in a large pan. Add the curry paste and fry for 2 mins, or until fragrant. Stir in 100ml of the coconut milk to loosen, then add the sugar and fish sauce and stir to combine.Step 2
Add the remaining coconut milk and the frozen butternut squash. Simmer, uncovered, over a low heat for 5 mins.Step 3
Add the frozen spinach and stir to combine. Simmer for 5 mins, or until the squash is tender and the spinach has softened. Stir in the frozen prawns, then cover and simmer for 10 mins, or until pink and cooked through.Step 4
Meanwhile, cook the rice sachets according to the pack instructions. Place the frozen edamame in a microwave-safe bowl with 1 tbsp water, then cover and microwave on high for 3-5 mins, until cooked. Drain, add to the cooked rice, and fluff the two together with a fork.Step 5
Serve the prawn curry with the edamame rice and the coriander scattered over the top. Store any leftovers in an airtight container in the fridge for up to 2 days.