Thai prawn, squash & pineapple curry

2 of 5-a-day curry for a crowd curry paste recipe prawn curry thai green curry

N/A

Source

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)

Method

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.