Recipe

Green curry prawn, basil and cashew fried rice

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Green curry prawn, basil and cashew fried rice
  • 250 gram pumpkin, peeled, cut into 1 cm cubes
  • 2 tablespoon peanut oil
  • 500 gram medium uncooked prawns, peeled, deveined, tails intact
  • 1 red onion, cut into wedges
  • 2 clove garlic, crushed
  • 100 gram green beans, cut diagonally into 3 cm pieces
  • 310 gram can corn kernels, rinsed
  • 1/4 cup (75g) green curry paste
  • 3 cup cold cooked jasmine rice
  • 1 teaspoon sesame oil
  • 1/2 cup (75g) unsalted roasted cashews
  • 8 small thai basil leaves

Method

Green curry prawn, basil and cashew fried rice
  • 1
    Place pumpkin in a microwave-safe bowl. Cover with plastic wrap and microwave at 100% (high) 2-3 minutes, until tender.
  • 2
    Heat half of peanut oil in a wok on high, swirling to coat. Stir-fry prawns, in batches, for 2-3 minutes, until curled and changed in colour. Transfer to plate.
  • 3
    Add remaining peanut oil to wok and stir-fry onion for 2-3 minutes, until softened slightly, Add corn and stir-fry for 2 minutes, until beans are almost tender.
  • 4
    Add curry paste and stir-fry for 30 seconds, until fragrant. Add rice and stir-fry for 3-4 minutes, until heated through. Return prawns to wok with pumpkin and stir-fry for 2 minutes, until heated through. Remove from heat. Add sesame oil, half of cashews and basil, and toss until combined. Serve scattered with remaining cashews.