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