Green curry prawn, basil and cashew fried rice

1.Place pumpkin in a microwave-safe bowl. Cover with plastic wrap and microwave at 100% (high) 2-3 minutes, until tender.

2.Heat half of peanut oil in a wok on high, swirling to coat. Stir-fry prawns, in batches, for 2-3 minutes, until curled and changed in colour. Transfer to plate.

3.Add remaining peanut oil to wok and stir-fry onion for 2-3 minutes, until softened slightly, Add corn and stir-fry for 2 minutes, until beans are almost tender.

4.Add curry paste and stir-fry for 30 seconds, until fragrant. Add rice and stir-fry for 3-4 minutes, until heated through. Return prawns to wok with pumpkin and stir-fry for 2 minutes, until heated through. Remove from heat. Add sesame oil, half of cashews and basil, and toss until combined. Serve scattered with remaining cashews.