Recipes Collection

Serves 3-4

Serve with Basmati rice

2 tbsp groundnut or vegetable oil

1 small onion, finely sliced

4 cloves garlic, crushed

2 green chillies, finely chopped, plus sliced chilli to serve (I only had red chillies so used these instead)

1/4 tsp turmeric

2 tbsp jalfrezi or other medium curry paste (I used Pataks Jalfrezi)

1 medium butternut squash, peeled and cubed

2 x 400ml tins coconut milk

20 large, raw shelled prawns, ideally with tails left on 

juice of 1/2 large lime

2 handfuls of coriander leaves

1 Heat the oil in a shallow-sided pan and gently fry the onion, garlic and chopped chilli for  5-7 minutes, until softened.  Stir in the turmeric and curry paste and fry for a further minute.

2. Add the butternut squash and coconut milk, bring to the boil, then simmer for 15 minutes.

3. Stir in the prawns and lime juice ans dimmer for a couple of minutes until the prawns are cooked.  Check the seasoning.  Add most of the coriander and serve topped with the rest and the slices of chilli.

 I really cant recommend this recipe enough, it was easy to make and was lovely and creamy.  The recipe says it feeds 3-4, but you could easily feed 6 with this potful.   It would also be a great vegetarian dish by simply leaving out the prawns.