Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 15.87 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 long red chilli, sliced
- 1/2 bunch coriander, roughly chopped
- 4 cm piece ginger, finely grated
- 1 onion, chopped
- 1.50kilograms butternut pumpkin, cut into 3cm pieces
- 2 potatoes, diced
- 1 1/2 cup coconut cream (save 0.5 cup to serve)
- 1/4 cup korma curry paste
- 16 green prawns, peeled, deveined, tails intact
- 3 garlic cloves, crushed
- 1/4 cup vegetable oil
Nutrition per serving
2980kJ / 710Cal
2980 Kilojoules or 710 Calories
34% of daily energy intake*
Protein
13.6grams
Fat
42.8grams
Carbs
77.0grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 2 tbs oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook for 5 minutes or until onion starts to brown. Add curry paste and cook for a further 2 minutes or until fragrant.
Step 2 of 4
Stir in pumpkin and potato and season with salt and pepper. Cook, stirring often, for 5 minutes. Add 3 cups water and coconut cream and simmer for 20 minutes or until vegetables are tender. purée soup until smooth.
Step 3 of 4
Heat remaining oil in a large frying pan over medium-high heat. Add prawns, chilli and coriander. Season with salt and pepper and cook for 2-3 minutes, stirring occasionally, or until golden.
Step 4 of 4
Ladle soup into bowls and top with extra coconut cream and prawns.
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