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| Green Curry Prawn Fried Rice |
SERVES 4
PREP 15 minutes
COOK 15 minutes
COST $3.50 a serve
Ingredients:
- 250g pumpkin, cut into 1cm pieces
- ¼ cup water
- 2 tablespoons vegetable or peanut oil
- 300g medium uncooked prawns, peeled, deveined, tails left intact
- 1 red onion, cut into wedges
- 2 cloves garlic, crushed
- 100g green beans, diagonally cut into 3cm pieces
- 310g can corn kernels, rinsed
- ¼ cup thai green curry paste
- 3 cups cold cooked jasmine rice
- 1 teaspoon sesame oil
- ¼ cup unsalted roasted cashews
- 8 small thai basil leaves
Directions:
- Place pumpkin and the water in a microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 2 minutes or until tender. Stand for 1 minute. Drain.
- Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Stir-fry prawns, in batches, for 2 minutes or until they curl and change colour. Transfer to a plate. Add remaining vegetable oil to wok; stir-fry onion for 2 minutes or until softened slightly. Add garlic and beans; stir-fry for 1 minute or until just tender. Add corn; stir-fry for 2 minutes or until beans are almost tender.
- Add curry paste to wok; stir-fry for 30 seconds or until fragrant. Add rice; stir-fry for 3 minutes or until heated. Return prawns to wok along with pumpkin; stir-fry for 2 minutes or until heated. Remove from heat. Add sesame oil, half the cashews and the basil; toss until combined. Serve rice sprinkled with remaining cashews.
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