Tuesday, September 02, 2014

Lazy Prawn & Butternut Squash Curry

I couldn't be bothered to make a curry paste so I knocked up this lazy curry last night.  It was pretty good and I was impressed with the tamarind stock cubes which were a new find in my local Thai emporium.


  • 2 handfuls of king prawns
  • Half a butternut squash, chopped into 1inch wedges/squares
  • 1 large onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1.5 teaspoons of tumeric powder
  • 1 cinnamon stick
  • 1 dried chilli (I used facing heaven chilli)
  • 1 teaspoon shrimp paste
  • 1 tamarind stock cube dissolved in 400ml boiling water
  • 1 can coconut milk
  • Fish sauce to taste
  • Black pepper to taste
  • Top up with water if nec (i.e. sauce becoming too thick)
  • Ground nut oil for frying
  • Chopped spring onion for garnish


Heat the oil in a large wok, add the onions, turn down heat and let them soften.  Whilst softening sprinkle in turmeric powder and add chilli and cinnamon stick.  Then after some minutes stir in the shrimp paste and the garlic.  Careful, don't burn it!  Pour in coconut milk.  Keep the can so you can use it to top up with water later if needed.  Add in the tamarind stock.
Bring to the boil and add butternut squash.  Cook for 20 mins on a simmer.  Add fish sauce and some black pepper.
Chop a spring onion for the garnish while you are waiting.
Add prawns and cook for further 5mins (longer if raw).

Serve on rice or quinoa in a bowl and garnish with spring onion.  Extra chilli dip on side if you like.

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