Asian Seafood Recipes - Malaysian Prawn (Shrimp) Squash Curry Recipe

Ingredients

• 1 large onion, chopped

• 2 red chilies, chopped

• 1 tsp. chopped lemon grass or grated lemon rind

• 1 tsp. turmeric

• 1/4 tsp.laos powder (optional)

• 1/2 tsp. dried basil

• 1 cup water

• 1 tsp. lemon juice

• 2 cups peeled and cubed winter

• squash

• 1 lb. peeled shrimp

• 3/4 cup thick coconut milk

Serves 4

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Method: 

1. Put the onion and chilies into a blender and blend to a smooth puree. Transfer the puree to a saucepan, then stir in the lemon grass or rind, turmeric, laos powder and basil until they are thoroughly blended.

2. Gradually stir in the water and lemon juice. Set the saucepan over moderately low heat and cook the mixture until it comes to the boil, stirring constantly.

3. Reduce the heat to low and add the marrow (squash) cubes. Cook the mixture gently for 5 minutes, or until the cubes are half cooked.

4. Add the prawns (shrimp) and coconut milk and continue to cook gently for a further 5 minutes, or until the prawns (shrimp) are cooked through and tender.

5. Transfer the mixture to a warmed serving bowl or large serving platter and serve at once.

Note: If you prefer, courgettes (zucchini) can be used instead of marrow (squash) in this recipe. If you do use them, do not peel - the green skin will make the dish look particularly attractive.