Thai prawn and butternut curry with oranges
Full of Asian flavours with a hint of orange!
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Loading... Ingredients
4 dried limes leaves
2 pieces galangal
30 ml ( 2 tbsp) sunflower oil
50 ml red curry paste
1 butternut, cubed
2 stalks lemongrass, bruised
400 ml boiling water
400 ml coconut milk
250 ml (1 cup) orange juice
1 kg prawns, shelled, cleaned
2 oranges, segmented
6 cups cooked Spekko Royal Umbrella Jasmine Rice to serve
fresh basil to garnish
pinch of sugar
salt to taste
Method
1.Soak lime leaves and galangal in water and allow to soften. Drain and set aside.
2.Heat oil in a wok, add the red curry paste and fry until fragrant.
3.Add the butternut, salt, galangal, lime leaves, lemongrass and boiling water. Simmer until the butternut is tender.
4.Pour in the coconut milk and the orange juice. Reduce heat. Simmer until the sauce thickens slightly.
5.Add prawns and orange segments and warm through. Adjust the seasoning and add a pinch of sugar. Garnish with fresh basil.
6.Serve with Spekko Royal Umbrella Jasmine Rice. This naturally fragrant rice cooks to a soft, slightly sticky texture.