Pumpkin, Prawn and Coconut Stew Recipe

Name: Pumpkin, Prawn and Coconut Stew Recipe
Cuisine: Asian
Ingredients: 1 onion (chopped); 2 tbsp vegetable oil; 4 garlic cloves (crushed); 2 red chillies (chopped and deseeded); 400ml coconut milk; 750ml chicken stock; 350g of pumpkin (deseeded and chopped into small chunks); 150g small, waxy potatoes (chopped into halves/ quarters); 20g coriander (finely chopped); 400g prawns; 300g baby spinach; 1-2 limes (juiced); ½ tbsp caster sugar; 1 tbsp fish sauce; Cooked basmati rice; Lime Wedge

Cuisine

Asian

Ingredients

1 onion (chopped)
2 tbsp vegetable oil
4 garlic cloves (crushed)
2 red chillies (chopped and deseeded)
400ml coconut milk
750ml chicken stock
350g of pumpkin (deseeded and chopped into small chunks)
150g small, waxy potatoes (chopped into halves/ quarters)
20g coriander (finely chopped)
400g prawns
300g baby spinach
1-2 limes (juiced)
½ tbsp caster sugar
1 tbsp fish sauce

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Cooked basmati rice
Lime Wedge

Directions

Heat the oil in a casserole dish. Then add the onion and cook until softened.
Add the garlic, chillis and ginger, and cook for a further 2 minutes.
Stir in the coconut cream with the stock and some seasoning, keeping an eye on the heat so it doesn’t start to boil.
Add the pumpkin, potato, and stalks of the coriander, then simmer until the pumpkin and potatoes are tender.
Next, add the prawns and the spinach, cooking gently until the prawns are opaque (this should take about 3 minutes).
Stir in the lime juice, sugar and fish sauce, tasting the stew to determine if it needs more fish sauce or lime juice.
Add the chopped coriander leaves and stir through.
Serve with basmati rice and a wedge of lime.