Thai prawn, squash & pineapple curry

Thai prawn, squash & pineapple curry

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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
Nutrition: per serving
NutrientUnit
kcal292
fat17g
saturates13g
carbs16g
sugars10g
fibre4g
protein19g
salt2.4g
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Ingredients

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. 

Goes well with

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    Rating: 4 out of 5.7 ratings
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