Thai Prawn and Pumpkin Curry

Serves 4-6
Time 30 minutes


2 cup pumpkin, diced
½ red onion, sliced
1 cup of cherry tomatoes
1 red chilli, sliced
1 green chilli, sliced
1 bunch coriander, chopped
1 knob ginger, julienned
4 cloves garlic, smashed and chopped
1 stalk lemongrass, peeled back and sliced
1 tbsp AYAM Fish Sauce
24 prawns, peeled and deveined
2 tbsp AYAM Red Curry Paste
1 x 270ml AYAM Coconut Cream
4 limes, juiced
¼ cup coconut sugar
500ml stock
1 bunch spring onions, sliced
Extra virgin olive oil


In a large pot, saute the onion, lemongrass, garlic, olive oil, chillies, ginger in olive oil and season with salt and pepper.

Add the red curry paste and fry off for a minute. Then, add the stock, pumpkin and sugar and allow to come up to boil until the pumpkin is just soft.

Add the fish sauce, coconut cream, prawns, coriander, spring onions, tomatoes and lime and simmer until the prawns are cooked.