Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Thai prawn, squash & pineapple curry
Serves 8
Easy
Prep:
Cook:
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
Skip to 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 squashpeeled 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 pineapplechunks (fresh or from a can)
- 400g sliced bamboo shoot
- 10 lime leavestorn
- 600g raw shelled prawn
- bunch Thai basil or corianderleaves picked
- lime wedges and sliced green chilliesto serve (optional)
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.
