Stir-Fried Chayote With Curry, Prawn & Crème | Home-Grown Chayote Recipe | Romulo’s Kitchen & Garden
Recipe Information
Stir-Fried Chayote with Curry, Prawn & Crème
Cultural Context
Originating from Southeast Asia, chayote is a versatile vegetable often used in stir-fries. This dish combines the unique texture of chayote with the rich flavors of curry and prawns, showcasing the region's love for bold spices and fresh ingredients. Modern variations may include different proteins or vegetables, making it a popular choice in many Asian cuisines.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + cornstarch
Light coconut milk reduces calories while maintaining creaminess.
prawns
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is a plant-based protein, while chicken is often more affordable.
Heat vegetable oil in a large skillet until hot.
Add chicken powder (garlic flavor) as a substitute for garlic and stir.
Add sliced chayote and carrots to the skillet and stir-fry.
Add curry powder to the skillet and stir it in with the vegetables.
Cover the skillet and let it cook for about 5 minutes to allow the vegetables to release their natural fluids.
Add prawns with heads on to the skillet and cover again, cooking for another 3 to 5 minutes until they turn red.
Add cream cheese to the skillet and stir until melted and incorporated into the sauce.
Turn off the flame and serve the dish with steamed white rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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