Thai Prawn Squash & Pineapple Curry

Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

• Cooking Time Prep 25 mins
  Cook 22 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  292

• Protein

  19g

• Carbs

  16g

• Fat

  17g

• Saturates

  13g

• Fibre

  4g

• Sugar

  10g

• Salt

  2.4g

Ingredients

• 200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
• 50ml fish sauce
• 600g butternut squash, peeled and cubed
• 700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
• 400ml chicken stock
• 400g pineapple chunks (fresh or from a can)
• 400g sliced bamboo shoots
• 10 kaffir lime leaves, torn
• 600g raw shelled prawns
• bunch Thai basil or coriander, leaves picked
• lime wedges and sliced green chillies, to serve (optional)

Directions

1. In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
2. Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

Categories: All Christmas