Baked baby pumpkin with red curry prawns
This baked squash with red curry prawns is a great low-calorie, gluten-free main. Taking only 20 minutes to prep, it is great for effortlessly entertaining guests
- Serves: 4 persons
- 1tbsp white wine vinegar
- pinch of sugar
- 2small squashes
- 1tbsp red curry paste
- 200ml coconut cream
- splash of fish sauce
- 150g cooked and peeled prawns
- coriander to serve
- lime juice to serve
- cooked jasmine rice to serve
Step 1Finely shred or slice the cucumber, mix the white wine vinegar with a good pinch of sugar and toss this with the cucumber.
Step 2Halve the squashes and scoop out the seeds, fit the halves back together and microwave for 10 mins on a high power – this should almost cook them through (give them a few more minutes if they need it). Put the squash halves on a baking tray.
Step 3Heat the red curry paste with the coconut cream, and add a splash of fish sauce. Spoon some sauce into each squash half, leaving the rest in the pan (use about half) and bake at 200C/180C/gas 4 for 10 mins. Add the prawns to the sauce in the pan, stir to coat and then add them to the squash hollows. Bake for 5 mins.
Step 4Scatter with coriander and squeeze over some lime juice before serving with the cucumber and some jasmine rice.