Directions

To Make

1. Microwave the pumpkin for 3 mins and set aside.
2. Heat up 4 tbsp of oil on high heat in a saucepan to fry the prawns for 3 mins. Remove from pan and set aside.
3. Next, add 2 tbsp of oil to a pan and stir fry the red curry paste and ½ tbsp of sugar on low heat until fragrant. Then add in water, milk, and coconut milk and bring to a boil on medium heat.
4. Add in the rest of the sugar, tomatoes, chilies, kaffir lime leaves, and long beans* and cook for 2 mins on high heat (* vegetables should maintain their crunch after cooking).
5. Add in the prawns and pumpkin and cook for a further 2 mins.
6. Garnish with Thai basil and serve with jasmine rice.