I love a curry, especially Thai curries. They're so tasty, they're exciting and they're simple to knock up. With just a handful of ingredients (and a few cheeky spices) this curry really is rather good for you too, and for those who want a tasty curry without it blowing your head off with heat this is the one for you!
Takes 35 mins
1 x 400ml tin coconut milk
1-2 tablespoons red Thai curry paste
400ml fish stock
A glug of fish sauce
1 table spoon sugar
A squeeze of very lazy lemongrass
Zest of 1 lime & half its juice
1 large butternut squash (peeled & cut into chunks)
Fresh coriander to serve
1. Pour the coconut milk in a large saucepan, add the curry paste, fish stock, fish sauce, sugar, lemongrass, lime zest and juice and turmeric. Bring to a boil and add the butternut squash.
2. Simmer until the squash is tender, should take around 15 mins.
3. Add the prawns, slightly increase the heat and cook gently for 10 mins.
4. Then you're ready to bowl up! Ladle in to big bowls, sprinkle over some fresh chopped coriander and serve with basmati rice.
It really is as simple as that! This has been adapted from a very similar Nigella recipe but it's the sort of thing I'd expect to feature in a Jamie's 30 Minute Meal book or show. It's that tasty, quick and exciting.
Next time I make it I'm going to serve it with some lovely warm naan breads for dipping in the sauce.
Do you have any good curry recipes up your sleeve?