King Prawn & Butternut Squash Thai Curry
Recipe type: Mains
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the butternut squash and simmer for 25minutes or until the squash is tender.
  5. 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.
  6. See with a bowl of steamed rice and I like wild broccoli stems as well.
Recipe by HEALTHY-CHEF at