Serves: 4
Ingredients:
15ml (1 tbsp) Thai red curry paste
250g ready-prepared cubes of fresh butternut, cut into smaller pieces
1 x 400g can coconut milk
1 x 600g packet of ready-made, fresh butternut soup
250g prawns, deveined, unshelled with heads on
10ml (2 tsp) fish sauce
Juice of 1 lime or small lemon
Salt and freshly ground black pepper
Fresh coriander, to serve
Method:
- In a large pan, preheat the curry paste and add the butternut cubes. Stir-fry for 3 minutes.
- Pour over the coconut milk and bring to a gentle simmer and cook till butternut is just tender.
- Add the butternut soup and heat through before adding the prawns (save some for garnish), fish sauce and lime juice. Check seasoning. Cook for 5 minutes before serving.
- Top with the saved prawns, which have been cooked in a little boiling water and drained. Top with coriander.
