Thai Prawn Squash Pineapple Curry - low fat & easy to make
Colourful. Spicy. Slips down a treat.
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 restless.co.uk.
Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- Ready-made Thai green curry paste
- 25ml fish sauce
- 300g butternut squash, peeled and cubed
- 400ml tin of coconut milk
- 200ml chicken stock
- 200g pineapple chunks (fresh or from a can)
- 300g raw shelled prawn
- Bunch Thai basil or coriander, leaves picked
- lime wedges and sliced green chillies, to serve (optional)
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