Baked baby pumpkin with red curry prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- ½ cucumber
- 1 tbsp white wine vinegar
- pinch of sugar
- 2 small squashes
- 1 tbsp red curry paste
- 200ml coconut cream
- splash of fish sauce
- 150g cooked and peeled prawns
- coriander to serve
- lime juice to serve
- cooked jasmine rice to serve
Method
- STEP 1
Finely shred or slice the cucumber, mix the white wine vinegar with a good pinch of sugar and toss this with the cucumber.
- STEP 2
Halve the squashes and scoop out the seeds, fit the halves back together and microwave for 10 mins on a high power – this should almost cook them through (give them a few more minutes if they need it). Put the squash halves on a baking tray.
- STEP 3
Heat the red curry paste with the coconut cream, and add a splash of fish sauce. Spoon some sauce into each squash half, leaving the rest in the pan (use about half) and bake at 200C/180C/gas 4 for 10 mins. Add the prawns to the sauce in the pan, stir to coat and then add them to the squash hollows. Bake for 5 mins.
- STEP 4
Scatter with coriander and squeeze over some lime juice before serving with the cucumber and some jasmine rice.
