Thai Prawn, Butternut and Spinach Curry

Brought to you by:

Lisa Faulkner

4 serving

5.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 25 mins

Serves: 4

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.

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Ingredients Method

Ingredients

1 tbsp vegetable oil
35g Thai red curry paste
300ml coconut milk
1 tbsp light soft brown sugar
1 tbsp fish sauce
300g frozen butternut squash
200g frozen leaf spinach
200g frozen raw king prawns
720g frozen long-grain rice (4 x 180g sachets)
200g frozen edamame beans
1 handful 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.