Tuna, Prawn &
Pumpkin Curry

Firstly, there’s nothing like eating fresh seafood surrounded by new friends and stunning scenery. So try out our delicious Thai inspired Tuna, Prawn & Pumpkin Curry! More than a delicious dish, it comprises a lot of healthy vitamins to help you charge your energy after surfing.

Come and visit us in Green Bowl and taste this amazing dish! Otherwise, we have spoken to our chef Kadek and asked him for his special Thai-inspired fish curry recipe. In fact, this dish is served on a bed of glass noodles.

Servings: 4

We love seeing your photos so tag @rapturecamps on Instagram and Facebook for a chance to get featured on one of our feeds!

Facebook Instagram Twitter

Instructions.
Ingredients.

- Start by preparing the prawns – clean them, remove the shells and de-vein. Put aside till later.
- Next peel and cut the pumpkin into small chunks. Prepare a pan of salted boiling water and cook until soft. Mix the pumpkin into a puree using a blender and leave to cool.
- In a large wok or pan, fry the onions and garlic till translucent and soft. Add in the tomato and stir. Chop and peel the potato and carrot into small pieces, then add to the pan.
- Add the curry powder and cook until aromatic and dark. Pour in the pumpkin puree from earlier, the coconut milk and water – stir to combine.
- Leave to simmer until potatoes and carrots are almost cooked through, around 10 mins.
- Add in the tuna and stir. Reduce heat and leave to simmer for 15-20 mins. Add the peeled prawns in at the end – these cook very quickly (2 mins). Adjust seasoning and add some chili/curry powder to taste.
- Serve with boiled rice noodles and garnish with fresh coriander.
- Tuna, fresh 400g
- Prawns 150g
- Rice noodles 300g
- Potatoes 3
- Tomatoes, chopped 2
- Carrots 3
- Cloves of garlic 3
- Coconut milk 250ml
- Water 250ml
- Curry Powder 2 tbsp
- Salt
- Pepper

Tuna, Prawn & Pumpkin Curry

Servings: 4

Ask questions via...

Tuna, Prawn &
Pumpkin Curry