If you’re starting to tire of fabulously colourful but seemingly endless salads in this tropical heatwave we’ve been enjoying so much, treat yourself to this colourful curry. As with the majority of the recipes we feature on the Annabel & Grace website, this Thai Prawn, Pineapple & Squash Curry is really easy to cook. And very moreish. Also 292 calories (well, before you add onion bhajis, naan bread, poppadoms and pickles!). I based my version on a John Torode recipe – needless to say, mine incorporates a couple of cheats…
Thai Prawn, Pineapple & Squash Curry
Ingredients serves 4
Ready-made Thai green curry paste
25ml fish sauce
300g butternut squash, peeled and cubed
400ml tin of coconut milk
200ml chicken stock
200g pineapple chunks (fresh or from a can)
300g raw shelled prawn
Bunch Thai basil or coriander, leaves picked
lime wedges and sliced green chillies, to serve (optional)
How to prepare
In a large frying 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.
Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple chunks. Cook for 15 mins or until the squash is soft.
Can be frozen at this point.
Add the prawns and Thai basil or coriander, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. If you have them, serve with lime wedges and green chillies.
More curry recipes here