Thai Red Curry with Pumpkin, Cabbage & Prawns

Thai Red Curry with Pumpkin, Cabbage & Prawns

  • Preparation time

    10 mins
  • Cook time

    25 mins
  • Serves 4

When it comes to curry recipes, you can't beat a good Thai Red Curry with Pumpkin, Cabbage and Prawns. Serve with rice for a tasty dish you'll revisit more than once.


  • Oil - 2 tsp
  • Onion, peeled and chopped - 1
  • Red curry paste - 3 Tbsp
  • Coconut cream - 400 ml
  • Chicken stock - 3/4 cup
  • Pumpkin, peeled and cut into pieces - 500 g
  • Raw prawns, peeled - 200 g
  • Finely shredded cabbage - 2 cups
  • Coriander, chopped - 2 Tbsp
  • Splash lime juice
  • Sliced red chilli to garnish
  • Steamed rice, to serve - 2 cups


  1. Heat oil in a large frying pan over a medium heat. Add onion and cook for 2 to 3 minutes. Add red curry paste and stir-fry for 1 minute, or until fragrant.

  2. Add coconut cream, chicken stock and pumpkin.

  3. Simmer for 15 minutes, or until the pumpkin is almost tender. Add prawns and simmer for a further 2 to 3 minutes, or until they begin to change colour.

  4. Add cabbage and simmer for a further minute, taking it off the heat while the cabbage is still crisp and bright green. Stir through coriander.

  5. To serve, distribute rice and curry between the bowls sprinkled with sliced chilli, extra coriander and lime wedges on the side.