¼ cup brown rice, rinsed
150ml coconut milk
1 1/2 tbs green curry paste
200g pumpkin, cut into 1.5cm cubes
1 cup vegetable stock
300g peeled green prawns
1 tsp fish sauce
¼ bunch fresh coriander, roughly chopped
1 Place rice, ½ cup water and ¼ tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
2 Heat a saucepan or wok over medium heat. Add 1 tbs of coconut milk and curry paste and cook, stirring for a minute. Add pumpkin and continue to cook, stirring for a few more minutes.
3 Add remaining coconut milk and stock, reduce heat to low and simmer for 10-15 minutes or until pumpkin is tender.
4 Add prawns and fish sauce and cook for a few more minutes until prawns change colour.
5 Divide rice and curry between two bowls and serve topped with coriander and a squeeze of lime.
Nutritional Information - Per Serve
Energy 1849.7kj, Protein 39.4g, Carbs 31.2g, Fibre 5.5g, Sat. Fat 11.6g, Fat 16.5g, Calories 441.8cal, Sugar 9g