Red prawn and pumpkin curry with jasmine rice

Ingredients

For 1 serving

• Shrimp130 g
• Pumpkin200 g
• Coconut milk100 ml
• Red curry paste20 g
• Vegetable broth100 ml
• Fish sauce2 teaspoons
• Jasmine rice60 g
• Basilto taste
• Saltto taste

Contains: shellfish, fish, celery,

In season: September – December

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile peel and deseed the pumpkin and cut into cubes of about 2 cm; peel the prawns, remove the dark vein along the back and pat dry.
3. In a saucepan toast the red curry paste over medium heat for 1 minute, stirring, until fragrant; pour in the coconut milk and vegetable stock and bring to a gentle simmer.
4. Add the pumpkin and cook for 12 minutes over medium-low heat, until easily pierced with a fork.
5. Add the prawns and cook for 3 minutes, until pink and opaque; turn off the heat and season with the fish sauce.
6. Serve the curry with the rice and finish with basil leaves.