Green curry prawn, basil & cashew fried rice

SERVES 4

250g pumpkin, peeled and

cut into 1cm cubes

2 tbsp peanut oil

500g medium uncooked prawns,

peeled, deveined, tails intact

1 red onion, cut into wedges

2 garlic cloves, crushed

100g green beans, cut diagonally

into 3cm pieces

310g can corn kernels, rinsed

¼ cup green curry paste

3 cups cold, cooked jasmine rice

(from 1 cup raw)

1 tsp sesame oil

½ cup unsalted roasted cashews

8 small Thai basil leaves

1 Place the pumpkin in a microwave-safe bowl. Cover and microwave at 100% (high) for 2-3 minutes or until tender.

2 Heat half of the peanut oil in a wok on high, swirling to coat. Stir-fry the prawns in batches for 2-3 minutes or until curled and changed in colour. Transfer to a plate. Add the remaining peanut oil to the wok and stir-fry the onion for 2-3 minutes or until softened slightly. Add the garlic and beans, stir-frying for 1 minute. Add the corn and stir-fry for 2 minutes or until the beans are almost tender.

3 Add the curry paste and stir-fry for 30 seconds or until fragrant. Add in the rice and stir-fry for 3- 4 minutes, until heated through. Return prawns to the wok, along with the pumpkin, and stir-fry for 2 minutes or until heated through. Remove from the heat and toss in the sesame oil, half of the cashews and the basil leaves until combined. Serve scattered with the remaining cashews.