3 Reviews

Yum, this really hits the spot and so quick for such a delicious dish. Made pretty well as written, I did use the pumpkin, which I found an excellent choice, (Im sure sweet potato is equally good), I didnt have spinach, so I used green beans, which I always enjoy in coconut curries', and overall, just a comforting meal which guests would be wowed by!! Oh, I used some fresh Thai basil from the garden, because I have loads of it and it goes well in this sort of curry. Served with plain rice, loved the recipe, a keeper, thank you duonyte. Made for PRMR tag game

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Karen Elizabeth February 06, 2013

This curry dish is really delicious and full of flavor. I used the sweet potato option as I don't have access to the pumpkin and I also left out the optional curry leaves. Served this delicious curried shrimp over rice along with a side salad. Will definitely make this dish again soon. Made for PRMR, March, 2014.

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DailyInspiration March 28, 2014

We really enjoyed this simple to make recipe even though I skipped the ginger and curry leaves and vinegar. Thanks for sharing!

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ellie_ December 30, 2011
Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari