Spiced squash and prawns with coconut and chilli
Prep time: 30 minsTotal time: 
Spiced squash and prawns with coconut and chilli
Prep time: 30 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 tbsp groundnut or vegetable oil
- 3 small onions, finely sliced
- 1 bulb garlic, cloves separated, peeled and crushed
- 4 green chillies, finely chopped, plus extra sliced chilli, to serve
- ¾ tsp turmeric
- 6 tbsp jalfrezi or other medium curry paste
- 2 large butternut squash, peeled and cubed
- 4 x 400ml tins coconut milk
- 540g large, raw shelled prawns (ideally with tails left on)
- juice of 1-2 large limes
- 60g coriander
Step by step
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Heat the oil in a large 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.
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Add the butternut squash and coconut milk, bring to the boil, then simmer for 15 minutes.
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Stir in the prawns and lime juice, and simmer for a couple of minutes until the prawns are cooked. Check the seasoning. Add most of the coriander leaves (discard the stalks) and serve topped with the rest and the slices of chilli. Serve with basmati rice.
