Baked Baby Pumpkin with Red Curry Prawns Recipe

I absolutely love how this Baked Baby Pumpkin with Red Curry Prawns Recipe brings together cozy autumn vibes with vibrant Thai flavors. The sweetness of tender baked baby pumpkin paired with creamy, spicy red curry prawns makes for a unique and impressive dinner that feels both comforting and exotic. Whenever I’m looking to wow my friends or just treat my family to something a little different, this dish never disappoints.

One of the best things about the Baked Baby Pumpkin with Red Curry Prawns Recipe is how hands-off it is once you get going. The microwave really speeds up the pumpkin cooking time, which is a game changer for busy weeknights. Plus, the freshness of coriander and zingy lime juice at the end adds that perfect pop—trust me, you’ll find yourself making this recipe over and over again.

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Ingredients You’ll Need

These ingredients work beautifully together to create a balanced dish that’s both creamy and refreshing. When shopping, look for small squash or baby pumpkins that are firm to the touch and fresh prawns for the best results.

• Cucumber: Adds a crisp, refreshing contrast to the rich curry.
• White wine vinegar: Balances the sweetness with a slight tang in the cucumber salad.
• Sugar: Just a pinch to mellow the vinegar’s acidity.
• Small squashes (baby pumpkins): Choose ones that fit nicely on your baking tray and scoop well.
• Red curry paste: A flavorful base that adds warmth and spice.
• Coconut cream: Makes the curry silky and indulgent.
• Fish sauce: Adds umami depth—don’t skip this!
• Cooked, peeled prawns: Using cooked prawns prevents overcooking during the baking process.
• Coriander: Fresh coriander leaves brighten up the final dish.
• Lime juice: A spritz at the end brings zing and freshness.
• Cooked jasmine rice: Essential for serving and soaking up all that delicious sauce.

Variations

I like to switch things up with this Baked Baby Pumpkin with Red Curry Prawns Recipe depending on what I have on hand or the season. Feel free to experiment—it’s a really forgiving recipe that welcomes personalization.

• Protein Swap: I sometimes use cooked chicken or tofu instead of prawns for a different protein twist.
• Vegetarian Version: Skip the fish sauce and replace prawns with chickpeas for a meat-free option.
• Spice Level: If you love heat, add extra red curry paste or fresh chili slices for a kick.
• Herbs: Mint or Thai basil can replace coriander if you want a different herbal note.

How to Make Baked Baby Pumpkin with Red Curry Prawns Recipe

Step 1: Prepare the Refreshing Cucumber Salad

Start by finely shredding or thinly slicing the cucumber. Then, mix white wine vinegar with a good pinch of sugar until the sugar dissolves and toss this dressing with the cucumber. This simple salad is a lovely, crunchy contrast to the rich baked pumpkin and curry—don’t skip it!

Step 2: Microwave the Baby Pumpkin Halves

Halve your small squashes and scoop out their seeds to create perfect little “boats.” Place the two halves back together and microwave them on high for about 10 minutes. This pre-cooks the pumpkin nicely and speeds up your baking time later. If they’re still a little firm, just pop them back in for a couple more minutes. Then, separate the halves and lay them on a baking tray, ready for the curry filling.

Step 3: Make the Red Curry Sauce and Add the Prawns

On the stove, gently heat the red curry paste with coconut cream until fragrant and smooth. Stir in a splash of fish sauce for that depth of flavor. Spoon about half of this sauce into each pumpkin half, reserving the rest in the pan. Add your cooked, peeled prawns to the leftover sauce and gently stir to coat them well. Then, transfer the prawns into the pumpkin hollows.

Step 4: Bake Until Perfect and Garnish

Pop the baking tray with the stuffed pumpkins into a preheated oven at 200°C (or 180°C fan/gas 4) for about 10 minutes. After adding the prawns, bake them for 5 more minutes so everything heats through and flavors meld. Finally, scatter fresh coriander on top and squeeze over some lime juice right before serving. You’ll love how the bright and fragrant garnishes bring the dish alive.

How to Serve Baked Baby Pumpkin with Red Curry Prawns Recipe

Garnishes

I usually sprinkle plenty of fresh coriander over the final dish because it adds a lovely herbal freshness. A generous squeeze of lime juice always finishes the dish beautifully – don’t be shy with it! Sometimes, I throw on a few thinly sliced red chilies for extra color and a gentle heat boost.

Side Dishes

This recipe pairs perfectly with fluffy jasmine rice, which soaks up the flavorful curry sauce. I’ve also served it with steamed greens like bok choy or Asian kale to keep things light and fresh. Occasionally, a simple green salad dressed with lime and fish sauce complements it wonderfully.

Creative Ways to Present

For special occasions, I like to serve each half pumpkin on its own pretty plate to show off the orange curry’s vibrant color against the green coriander. Drizzling a little extra coconut cream on top just before serving adds a tempting swirl. You could even add edible flowers or micro herbs for a stunning gourmet touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The pumpkin keeps its texture surprisingly well, and the flavors actually develop further once rested. Just make sure to keep the cucumber salad separate so it stays fresh and crunchy.

Freezing

Freezing baked baby pumpkin with red curry prawns isn’t my favorite because the texture of the pumpkin can change when thawed. However, if you want to freeze it, I recommend freezing the curry sauce and prawns separately from the pumpkin halves. Just thaw gently and reheat on the stovetop.

Reheating

To reheat leftovers, I gently warm the stuffed pumpkin halves in a preheated oven at 160°C (320°F) for about 10 minutes to prevent sogginess. Reheating on the stovetop works well for the curry sauce and prawns to keep the sauce creamy and lush. Avoid microwaving as it can overcook the prawns and make the pumpkin mushy.

FAQs

Final Thoughts

This Baked Baby Pumpkin with Red Curry Prawns Recipe has become one of my go-to dishes whenever I want something a bit special but still straightforward. I love the balance of creamy coconut curry with sweet, tender pumpkin and that fresh zing of lime and coriander. If you haven’t tried baking your curry inside a baby pumpkin before, I really recommend giving it a go—you’ll feel like you’ve treated yourself to a restaurant-worthy meal at home. Trust me, your family and friends will be asking for seconds!

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