Butternut Squash, Prawn and Coconut Stew | Blogs | Outback Barbecues

Ingredients

• ½ a butternut squash, peeled and diced
• 1 onion, sliced
• 1 thumb ginger, peeled and cut into thin strips
• 4 cloves garlic, crushed or grated to a paste
• 2 birds eye chillies, sliced
• 1 tin coconut milk
• 200g small new potatoes, cut in half if large
• 350g raw king prawns
• 100g green beans, cut in half to make 2 short lengths
• Juice and zest of 2 limes
• 1 tablespoon caster sugar
• Large handful coriander leaves
• 1 tablespoon fish sauce
• 900ml chicken, fish or vegetable stock
• 4 Makrut lime leaves, finely sliced