- 200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
- 50ml fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 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)
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 400g sliced bamboo shoot
- 10 kaffir lime leaf, torn
- 600g raw shelled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- bunch Thai basil or coriander, leaves picked
- lime wedges and sliced green chillies, to serve (optional)
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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.
Make John Torode's homemade Thai curry paste
Tip 50g green chillies (half deseeded and half with seeds), 11 chopped shallots, 11 chopped garlic cloves, 1 peeled and finely sliced lemongrass stalk, 50g peeled and finely chopped ginger, small pack of roughly chopped coriander, zest and juice 1 lime, 1 and a half tsp white peppercorns, ground, 1 tbsp shrimp paste into a blender. Add 1 tsp salt and whizz into a paste. Store leftover paste in the fridge for up to a week, or freeze for up to 3 months.