Thai prawn, squash & pineapple curry

• John's homemade Thai curry paste↗200g g

  (see recipe in tips, below), or use ready-made Thai green curry paste

• fish sauce↗50ml ml
• butternut squash↗600g g

  peeled and cubed

• coconut milk↗700ml ml

  (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')

• chicken stock↗400ml ml
• pineapple g

  chunks (fresh or from a can)

• bamboo shoot400g g
• lime leaves10

  torn

• raw shelled prawn↗600g g
• Thai basil or coriander↗

  leaves picked

• lime wedges and sliced green chillies

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.