Butternut squash and prawn curry

Serves: 4

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Prep Time: 30

Cook Time: 30

• 4 shallots, sliced
• 2 tablespoons sunflower oil
• 1 garlic clove, crushed
• 2cm-piece fresh root ginger, grated
• 1-2 fresh red chillies, deseeded and sliced
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 500g butternut squash or pumpkin, peeled and cut into chunks
• 400ml coconut milk
• 350ml hot fish stock
• 1 dessertspoon fish sauce
• 2 teaspoons palm or soft light brown sugar
• grated zest and juice 1 lime
• 450g raw tiger prawns

Method

1. Gently fry the shallots for 5 minutes in the oil until softened. Add the garlic, ginger, chilli and spices, and cook for 1 minute. Add the squash and turn to coat in the spices.
2. Gradually stir in the coconut milk, stock, fish sauce, sugar and lime zest, then bring to the boil. Simmer for around 15 minutes.
3. Add the prawns and cook for 4-5 minutes. Stir in the lime juice. Garnish with coriander.

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