Serves 4
I made this for my best friend that raved about butternut soup. I went down to the local Woolies and read the ingredients on the packet of Soup. Aha! So it contained orange juice. I love preparing meals for my friends using their personal preferences as a guideline. So, this curry was created as a tribute to my best friend using Asian flavours.
Ingredients
1kg prawns, shelled and deveined
30ml sunflower oil
50ml red curry paste, preferably Mae Ploy
1 butternut, cubed
400ml coconut milk
2 stalks lemongrass, bruised
4 dried limes leaves
2 pieces galangal
400ml boiling water
250ml orange juice
2 oranges, segmented
Salt to taste
Pinch of sugar
Fresh basil to garnish
Here’s how:
Soak lime leaves and galangal in water and allow to soften. Heat oil in a wok, add the red curry paste and fry until fragrant. Add the butternut, salt, galangal, lime leaves and lemongrass and boiling water. Simmer until the butternut is tender. Pour in the coconut milk and the orange juice. Reduce heat. Simmer until the sauce thickens slightly. Add prawns and orange segments and warm through. Adjust the seasoning and add a pinch of sugar. Garnish with fresh basil. Serve with Spekko Jasmine Rice.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yudhika recommends Spekko Jasmine Rice for this dish because
This variant offers a delicious, naturally fragrant flavor and cooks to a soft, slightly sticky texture. It is ideal for any exotic dishes. Add something special with Spekko fragrant jasmine!
