King prawn and butternut squash curry recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 576 calories / serving
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Prawn Curry HERO

This is a tasty meal to make for a special Friday evening or weekend treat. Whether it's dinner for two or a larger group, this king prawn curry will be a winner. The double cream used here does make it quite indulgent, but it gives the sauce a wonderful rich texture.

Heat the oil in a saucepan. Gently fry the cumin, turmeric, chilli powder, ground coriander and curry powder for 1 minute.

Add the onion, ginger and garlic and fry, stirring, for 5 mins. Add the squash and cream, bring to the boil and then immediately reduce the heat to a gentle simmer. Cook for 10 mins, uncovered, then add the green beans and simmer for a further 5 minutes uncovered.

Add the prawns; simmer for 5 mins. Season to taste, add the lime juice and chopped coriander to taste. Serve with boiled rice on the side.

See more Curry recipes 

finest tingleup riesling 150x150

We recommend pairing this seafood curry with finest* Tingelup Riesling white wine. 



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  • Ingredients

  • 1tbsp vegetable oil
  • 1tsp cumin
  • 1 tsp tumeric
  • 1tsp chilli powder
  • 1tsp ground coriander
  • 1tsp curry powder (mild or hot)
  • 1 onion, finely chopped
  • 1cm (½in) fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 medium butternut squash, chopped
  • 300ml (½pt) double cream
  • 100g (3½oz) green beans, sliced
  • 175g (6oz) raw king prawns
  • 1 lime, juiced
  • 2tbsp fresh coriander, chopped
  • 300g boiled rice, to serve
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  • Energy 2392kj 576kcal 29%
  • Fat 44.2g 63%
  • Saturates 25.5g 128%
  • Sugars 8.1g 9%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 35g Protein 13g Fibre 3.8g


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