THAI PRAWN, SQUASH & PINEAPPLE CURRY

Thai prawn, squash & pineapple curry image

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

Provided by John Torode

Time 47m

Number Of Ingredients 11

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 shoot
10 lime leaves , torn
600g raw shelled prawn
bunch Thai basil or coriander , leaves picked
lime wedges and sliced green chillies , to serve (optional)

Steps:

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.
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.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.4 milligram of sodium