Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a spice paste by blending 3 roughly chopped shallots, 3 roughly chopped cloves garlic, 1 sliced thumb-sized piece fresh galangal, 1 bruised stalk lemongrass, 2 deseeded and sliced red chilies, and 1 teaspoon ground turmeric with 1 tablespoon cooking oil until smooth.

2. 2

   Heat a medium pot over medium heat and sauté the prepared spice paste for 5 minutes, until fragrant.

3. 3

   Add 400 milliliters of full-fat coconut milk and 200 milliliters of water to the pot, stirring well to combine with the spice paste.

4. 4

   Bring the mixture to a gentle simmer, then add 800 grams of cubed butternut squash, 2 sprigs curry leaves, 1 knotted pandan leaf, 1 teaspoon salt, and 0.5 teaspoon sugar.

5. 5

   Poach the butternut squash for 10 to 12 minutes, or until fork-tender, ensuring the broth maintains a gentle simmer and stirring occasionally to prevent sticking.

6. 6

   Gently place 500 grams of peeled and deveined fresh prawns into the simmering broth and poach for 3 to 5 minutes, until they turn opaque and pink.

7. 7

   Remove the curry leaves and pandan leaf from the broth, then taste and adjust seasoning with additional salt or sugar as needed.

8. 8

   Serve the Poached Butternut Squash and Prawn Lemak Labu hot, typically enjoyed with steamed white rice.