Prawn And Pumpkin Red Curry

• 1/2 cup coconut cream
• 3 tbsp red curry paste
• 250g pumpkin, skin and seeds removed, cubed
• ¼ cabbage, leaves separated
• 1½ cups coconut milk
• 4 kaffir lime leaves, finely shredded
• 16 fresh prawns, peeled and de-veined
• 1 tbsp fish sauce

1. Place wok over medium heat. Place the coconut cream into the wok and cook, stirring, for about 8 minutes, until the cream starts to separate.
2. Add the curry paste and cook, stirring for about a minute or until aromatic.
3. Stir in the pumpkin and cabbage, and add the remaining coconut cream, coconut milk and lime leaves.
4. Reduce the heat to medium-low and cook, stirring occasionally, until the pumpkin is tender, about 15 minutes.
5. Add the prawns and cook for about 3 minutes.
6. Stir in the fish sauce and taste. Add a little salt or sugar if necessary.
7. Serve hot with steamed white rice.

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