Yellow Thai Curry with Prawns07.1.2019
Yellow curry is medium-spiced and traditionally considered to be in between a red (hot) and green (mild) Thai curry. Ground turmeric gives it its colour.
A fantastic recipe for yellow Thai curry courtesy of Waitrose.
- ½ x 385g pack butternut squash slices
- ½ tbsp sunflower oil
- 1 pack Cooks’ Ingredients Yellow Thai Curry Recipe Kit (yellow curry paste, coconut milk, baby corn and spices)
- 150g pack pre-cooked Waitrose & Partners Extra Large King Prawns
- 100g green beans, trimmed and cut into 4cm pieces
- 1 tbsp light brown soft sugar
- 1 tsp fish sauce
- Small handful coriander, roughly chopped
- 1 lime, cut into wedges
- Preheat the oven to 220˚C, gas mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25 minutes, turning halfway through.
- Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes; stir in the curry paste and the drained pack of baby corn.
- Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4 minutes.
- Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if liked.