I spent some time in Southeast Asia in my early twenties, got my hands on an awesome cookbook and taught myself how to make Thai food. Now, there’s no place better to enjoy this cuisine than in country, but whenever I get a craving for it I just make one of my favorite staple dishes. This is one of them and serves four people. You’ll want to have some rice cooking as you prepare it to serve with the curry.
1 1/2 cups pumpkin
16 large prawns
3 1/4 cups coconut milk
1 T. palm sugar
3 T. fish sauce
1/4 cup green curry paste (use more or less to adjust how hot you want it)
3 T. oil
2 kaffir lime leaves, torn
2 red chilies, de-seeded and sliced (or leave seeds in for an extra hot dish)
sweet basil leaves for garnish
In a medium pot, fry green curry paste in the oil over low heat until fragrant.
Add the coconut milk and evaporated milk and bring to a boil for five minutes.
Season with palm sugar and fish sauce.
Add in the pumpkin and prawns. Simmer until cooked.
Drop in lime leaves, chilies and sweet basil leaves and remove from stove. Serve hot with rice.
