Thai prawn, squash & pineapple curry recipe | Good Food

Name: Thai prawn, squash & pineapple curry recipe | Good Food
Ingredients: 200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste; 50ml fish sauce; 600g butternut squash peeled and cubed; 700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with'); 400ml chicken stock; 400g pineapple chunks (fresh or from a can); 400g sliced bamboo shoot; 10 lime leaves torn; 600g raw shelled prawn; bunch Thai basil or coriander leaves picked; lime wedges and sliced green chillies to serve (optional)

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Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

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Ingredients

200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
50ml fish sauce
600g butternut squash peeled and cubed
700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
400ml chicken stock
400g pineapple chunks (fresh or from a can)
400g sliced bamboo shoot
10 lime leaves torn
600g raw shelled prawn
bunch Thai basil or coriander leaves picked
lime wedges and sliced green chillies to serve (optional)