Family Favourite Peanut Butternut Coconut and Prawn Curry
For Adults: Add Crispy Onions and Lime
- Crustaceans
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
Adventurous tastebuds are sure to find something to love from our collection of Scout-approved recipes. Tried and tasted by Scouts up and down the UK, this Family Favourite Peanut Butternut Coconut and Prawn Curry has been given their thumbs up for tastiness!
Ingredients
1 unit(s)
Butternut Squash
150 grams
Basmati Rice
1 unit(s)
Lime
150 grams
King Prawns
(Contains: Crustaceans)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
50 grams
Malaysian Style Paste
(Contains: Soya)
120 grams
Peas
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice and butternut cook, cut the lime into wedges.
Meanwhile, drain the prawns.
Pop a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the prawns and stir-fry for 2-3 mins.
Add the coconut milk, soy sauce, peanut butter, Malaysian style paste and water for the sauce (see pantry for amount) into the prawns. Simmer and stir until combined and lightly thickened, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once roasted, stir the butternut, peas and honey (see pantry for amount) into the coconut curry. Season with salt and pepper.
Share the rice between your serving bowls. Spoon over the prawn and butternut coconut curry.
Elevate Me: Sprinkle over the crispy onions and squeeze the lime over the adults portions (and kids that want it too!).
Serve with any remaining lime wedges for squeezing over.
