At this time of year when we are so busy with work, Christmas parties, shopping, decorating and everything else December entails, its nice to have a few quick and easy recipes that you can make at the last minute. This recipe is exactly that as it is takes no time at all but is delicious and very comforting. If you prefer you can use sweet potato instead of the squash and for a completely vegetarian meal use mushrooms instead of the prawns.
Prawn & Butternut Squash Curry
1 tbsp oil
1 onion, finely sliced
2 cloves of garlic, crushed
1 tsp ginger, finely grated
1 red chilli, finely sliced
2 stalks of lemongrass, tender part finely sliced (or ½ tsp pureed lemongrass)
2 tsp yellow curry paste
500g (approx.) butternut squash, peeled & cut into bite-sized pieces
400ml coconut milk
250ml chicken or vegetable stock
1 tbsp peanut butter
½ tsp sugar
1 tbsp fish sauce
2 kaffir lime leaves, very thinly sliced
225g/ 8oz peeled & cooked prawns
Handful of coriander leaves
225g/ 8oz Jasmine or white rice
Naan bread (optional)
In a large pan heat the oil then add the onion and saute for roughly 5 minutes until softened but not coloured. Add the garlic, ginger, chilli and lemongrass and cook for a further minute before adding the curry paste. Cook for another minute then add the squash and toss with the onion and spice mix. Add the coconut milk, stock, peanut butter, sugar, fish sauce and kaffir lime leaves and bring to a simmer then cook for roughly 12 minutes or until the squash is just tender.
While the curry is cooking cook your rice.
Taste to check the seasoning and adjust if necessary then add the prawns and cook until just warmed through. Finish by sprinkling over the coriander and spritzing with a squeeze of lime juice.
Serve with rice, additional lime wedges and if you like some Naan bread.