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Prawn, pumpkin & coconut stew

Prawn, pumpkin & coconut stew served in a pan

Prawn, pumpkin & coconut stew

Name: Prawn, pumpkin & coconut stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 medium onion; 2 tbsp groundnut oil; 4 garlic cloves crushed; 2 red chillies deseeded and chopped; 3cm cube fresh ginger grated to a purée; 400ml coconut cream; 750ml chicken or fish stock; 350g pumpkin peeled and cut into 3cm cubes (prepared weight); 150g waxy baby potatoes halved or quartered; 20g fresh coriander leaves picked, stalks finely chopped; 400g large raw prawns shelled; 300g baby spinach leaves; 1-2 limes juiced; ½ tbsp golden caster sugar; 1 tbsp fish sauce plus extra for seasoning; red chilli thinly sliced; lime wedges

Diana Henry

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.51 ratingsRate

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Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Serve with rice if you like

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Ingredients

Nutrition

Units:

MetricUS

1 medium onion
2 tbsp groundnut oil
4 garlic cloves

crushed
2 red chillies

deseeded and chopped
3cm cube fresh ginger

grated to a purée
400ml coconut cream
750ml chicken or fish stock
350g pumpkin

peeled and cut into 3cm cubes (prepared weight)
150g waxy baby potatoes

halved or quartered
20g fresh coriander

leaves picked, stalks finely chopped
400g large raw prawns

shelled
300g baby spinach leaves
1-2 limes

juiced
½ tbsp golden caster sugar
1 tbsp fish sauce

plus extra for seasoning

To serve

red chilli

thinly sliced
lime

wedges

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Nutrition: Per serving

kcal613
fat42g
saturates31g
carbs21g
sugars14g
fibre4g
protein36g
salt2g

Method

step 1

Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don’t let it boil.
step 2

Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don’t break it down too much (you don’t want a purée).
step 3

Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.

Recipe from Good Food magazine, January 2018

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A star rating of 4.8 out of 5.51 ratings

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