Prawn and coconut casserole

PROPOINTS® Value:    6
Servings:  4
Preparation Time:  15 min
Cooking Time:  20 min
Level of Difficulty:  Easy


30 g Trident Curry Paste Red Curry Paste, (2 tbs)   
250 ml light coconut milk   
1 cup (s) skim milk   
3 cup (s) fresh pumpkin, cut into 2.5cm cubes   
1 whole capsicum, (green), deseeded diced   
1/2 cup (s) drained canned bamboo shoots   
600 g raw/green king prawns without shell, (deveined)   
1/4 cup (s) fresh coriander, leaves only   
2 tbs (s) desiccated coconut, (preferably shaved), toasted until golden   

Heat a wok or large non-stick frying pan over medium-high heat. Add red curry paste and cook for 1 minute or until fragrant. Add coconut milk, skim milk and pumpkin and bring to the boil. Reduce heat to low and simmer, covered for 10 minutes. Add capsicum and simmer for a further 5 minutes, or until capsicum is tender.

Add bamboo shoots and prawns and simmer, uncovered for 3-4 minutes or until prawns are cooked. Ladle into 4 deep bowls and scatter with coriander and toasted coconut.