Prawn and Butternut Squash Coconut Curry

Need a little dinner inspo? Try this amazing Prawn and Butternut Squash Coconut Curry!

It’s getting very cold! We had a sprinkling of snow here yesterday so maybe, just maybe, we might get a white Christmas?

When it’s dark and cold tonight, get home, lock yourselves in, turn on your festive lights and snuggle up with this spiced bowl of goodness. Think of it like a big warming hug of Asian stew!

This is so easy to make! Forget using a paste, just a few store cupboard ingredients you can knock up any time

A beautifully spiced curry sauce made with coconut milk, lime, spices, garlic, ginger, chilli, fish sauce, herbs and packed with butternut squash, baby corn, asparagus and big juicy prawns. YUM!



2 onions, sliced

1 tbsp veg oil

2 cloves garlic, grated

1 inch ginger, grated

1 red chilli, sliced

1/2 butternut squash, peeled, de-seeded and cubed

2 tsp tumeric

1 tsp ground corinader

1 tbsp curry powder

1 400ml can coconut milk

2 tsp fish sauce

1 lime, juice and zest

1 tbsp dark brown sugar

basil leaves, about 10 or so, shredded

1 pack baby corn, cut in half

1 bunch asparagus, woody ends removed and cut into bite size pieces

de-veined and shelled large king prawns, about 6-7 pp

coriander and basil to finish

How to…

Fry the sliced onions in oil for about 5 minutes. Add in the grated garlic, ginger, red chilli and the cubed butternut squash. Cook for another 2 minutes. Next stir in the tumeric, ground coriander and curry powder. Stir well and cook the spices for another 2 minutes. Pour in the coconut milk, then add the fish sauce, grated zest and juice of the lime, the dark brown sugar, the basil leaves and season with some salt and pepper. Cook with the lid on for about 15 minutes until the squash is cooked. When the squash is tender, add in the baby corn, asparagus and prawns. Cook until the prawns are pink and tender. Serve with more lime wedges and top with coriander and basil leaves.

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