Name: Thai prawn, squash & pineapple curry
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 8
Cuisine: Thai
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)

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Thai prawn, squash & pineapple curry

Thai prawn, squash & pineapple curry

John Torode

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Serves 8

Easy

Prep: 25 mins

Cook: 22 mins

A star rating of 4.2 out of 5.9 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal292
fat17g
saturates13g
carbs16g
sugars10g
fibre4g
protein19g
salt2.4g

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, December 2013

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A star rating of 4.2 out of 5.9 ratings

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