Name: Green curry prawn, basil and cashew fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram pumpkin, peeled, cut into 1 cm cubes; 2 tablespoon peanut oil; 500 gram medium uncooked prawns, peeled, deveined, tails intact; 1 red onion, cut into wedges; 2 clove garlic, crushed; 100 gram green beans, cut diagonally into 3 cm pieces; 310 gram can corn kernels, rinsed; 1/4 cup (75g) green curry paste; 3 cup cold cooked jasmine rice; 1 teaspoon sesame oil; 1/2 cup (75g) unsalted roasted cashews; 8 small thai basil leaves

Green curry prawn, basil and cashew fried rice

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

250 gram pumpkin, peeled, cut into 1 cm cubes

2 tablespoon peanut oil

500 gram medium uncooked prawns, peeled, deveined, tails intact

1 red onion, cut into wedges

2 clove garlic, crushed

100 gram green beans, cut diagonally into 3 cm pieces

310 gram can corn kernels, rinsed

1/4 cup (75g) green curry paste

3 cup cold cooked jasmine rice

1 teaspoon sesame oil

1/2 cup (75g) unsalted roasted cashews

8 small thai basil leaves

Method

1.Place pumpkin in a microwave-safe bowl. Cover with plastic wrap and microwave at 100% (high) 2-3 minutes, until tender.

2.Heat half of peanut oil in a wok on high, swirling to coat. Stir-fry prawns, in batches, for 2-3 minutes, until curled and changed in colour. Transfer to plate.

3.Add remaining peanut oil to wok and stir-fry onion for 2-3 minutes, until softened slightly, Add corn and stir-fry for 2 minutes, until beans are almost tender.

4.Add curry paste and stir-fry for 30 seconds, until fragrant. Add rice and stir-fry for 3-4 minutes, until heated through. Return prawns to wok with pumpkin and stir-fry for 2 minutes, until heated through. Remove from heat. Add sesame oil, half of cashews and basil, and toss until combined. Serve scattered with remaining cashews.

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