We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Heat the oil in a large pan and gently fry the onion, garlic and chopped chilli for 5-7 minutes, until softened. Stir in the turmeric and curry paste and fry for a further minute.
Add the butternut squash and coconut milk, bring to the boil, then simmer for 15 minutes.
Stir in the prawns and lime juice, and simmer for a couple of minutes until the prawns are cooked. Check the seasoning. Add most of the coriander leaves (discard the stalks) and serve topped with the rest and the slices of chilli. Serve with basmati rice.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our