Thai prawn & squash curry recipe | Good Food
A fusion curry of tomatoes and ginger with a Thai twist of lime leaves and lemongrass to deliver a delicious balance of sweet, sour, salty and hot
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 2 tbsp vegetable oil
- 1 sachet creamed coconut grated
- 2 tbsp red or green Thai curry paste
- 1 tbsp palm sugar or demerara sugar
- 1 tbsp fish sauce
- 6 lime leaves torn
- 2 lemongrass stalks, bashed
- 1 butternut squash peeled and chopped into large chunks
- 400ml can coconut milk
- 24 raw prawns shells removed but tails left on
- small pack coriander leaves picked
- 100g beansprouts
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