Green curry prawn fried rice

1.Place pumpkin and the water in a microwave-safe bowl. Cover with plastic food wrap; microwave on high (100%) for two minutes, or until tender. Stand for one minute; drain.

2.Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Stir-fry prawns, in batches, for two minutes or until they curl and change colour. Transfer to a plate.

3.Add remaining vegetable oil to wok; stir-fry onion for two minutes or until softened slightly. Add garlic and beans; stir-fry for one minute or until just tender. Add corn and stir-fry for two minutes or until beans are almost tender.

4.Add curry paste to wok and continue to stir-fry for 30 seconds or until fragrant. Add rice; stir-fry for three more minutes or until heated. Return prawns to wok, along with pumpkin and stir-fry for two minutes or until heated.

5.Remove from heat, add sesame oil, half the cashews and the basil and toss until combined. Serve rice sprinkled with remaining cashews.