Sluttishly Savoury: Prawn and Butternut Curry

Super quick and super tasty, this is properly warming wintery food and it's a very mild curry taste. If you use reduced fat coconut milk, it might almost be called healthy. Kind of.

You will need:

• 15ml sesame oil
• 1 spring onion, finely chopped
• 1.5 teaspoons of Red Thai Curry Paste (or more, to taste)
• 400ml coconut milk
• 250ml of chicken stock, from stock cube or concentrate
• 2 teaspoons fish sauce, Nam Pla
• 350g of butternut squash and sweet potato, peeled and cubed
• 200g prawns, fresh or frozen
• 1 teaspoon lime juice
• 150g mango, cubed
• Chopped fresh coriander

Make it!

• Heat the oil and fry off the onion, add the curry paste
• Whisk in the coconut milk, stock and fish sauce, bring to the boil
• Add the squash and sweet potato, simmer until tender
• Drain the prawns, add to pan and allow it to come back to the boil, then add the lime juice and mango and cook until the prawns are heated through
• Sprinkle on the chopped coriander before serving

If you're extra hungry, serve with noodles or rice, or just enjoy a big bowl of soupy goodness all by itself.