1. In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes. 2. Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce. 3. Add prawns and simmer until just cooked, about 1 minute. 4. Stir in Thai basil and remaining coconut milk. 5. Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
