Thai prawn, squash & pineapple curry

Name: Thai prawn, squash & pineapple curry
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 200 grams Johns homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste; 50 milliliters fish sauce; 600 grams butternut squash, peeled and cubed; 700 milliliters coconut milk (buy 2 cans and reserve 100ml if youre making the rice, see goes well with); 400 milliliters chicken stock; 400 grams pineapple chunks (fresh or from a can); 400 grams sliced bamboo shoot; 10 kaffir lime leaves, torn; 600 grams raw shelled prawn; 1 bunch Thai basil or coriander, leaves picked

Need a gluten free, dairy free, paleolithic, and primal main course? Thai prawn, squash & pineapple curry could be an excellent recipe to try. One portion of this dish contains roughly 21g of protein, 25g of fat, and a total of 399 calories. This recipe serves 8. This recipe from BBC Good Food requires chicken stock, fish sauce, pineapple chunks, and . This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 47 minutes. Thai squash & pineapple curry, Thai Red Prawn Curry, and Prawn And Pineapple Curry are very similar to this recipe.

Instructions

In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant.

Ingredients you will need

Curry Paste

Water

Equipment you will use

Frying Pan

Wok

Add the fish sauce and cook for 1 min more.

Ingredients you will need

Fish Sauce

Stir in the squash, add the coconut milk and stock, then bring to the boil.

Ingredients you will need

Coconut Milk

Squash

Stock

Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point.

Ingredients you will need

Bamboo Shoots

Lime Leaves

Pineapple

Squash

Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning.

Ingredients you will need

Thai Basil

Seasoning

Shrimp

Serve with lime wedges and green chillies, if you like.

Ingredients you will need

Green Chili Pepper

Lime Wedge

Equipment

Frying Pan

Wok

Ingredients

Servings:

200grams

John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste 50milliliters

fish sauce 600grams

butternut squash, peeled and cubed 700milliliters

coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')400milliliters

chicken stock 400grams

pineapple chunks (fresh or from a can)400grams

sliced bamboo shoot 10

kaffir lime leaves, torn 600grams

raw shelled prawn 1bunch

Thai basil or coriander, leaves picked

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.