King Prawn & Butternut Squash Thai Curry
I love this Nigel Slater Recipe. A few tweaks here and there, have transformed his original recipe for noodle soup into a moorish Thai curry. If you fancy the noodle soup just add a small jug of vegetable stock to the curry and add a couple of handfuls of cooked rice noodles.
Author: Nigel Slater
Recipe type: Mains
Serves: 6 people
- 1 good knob fresh root ginger, peeled and roughly chopped
- 1-2 red chillies, seeds removed (optional), roughly chopped
- 1-2 stalks lemongrass, tough outer layers removed, roughly chopped
- 2-3 garlic cloves, peeled
- 1 handful fresh coriander, a few sprigs reserved and chopped
- a glug or two vegetable oil
- 1 tbsp coriander seeds
- 1-2 pinches ground turmeric
- 1 x 400ml/14fl oz can coconut milk
- 1 large handful raw, peeled tiger prawns
- ½ butternut squash,peeled and diced
- a few splashes Thai fish sauce, to taste
- Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
- Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
- To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes.
- Add the butternut squash and simmer for 25minutes or until the squash is tender.
- Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
- See with a bowl of steamed rice and I like wild broccoli stems as well.