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Spiced squash and prawns with coconut and chilli
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Jonathan Gregson
Spiced squash and prawns with coconut and chilli
Serves: 12
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
257Kcal
Fat
17gr
Saturates
10.5gr
Carbs
14gr
Sugars
7gr
Fibre
3gr
Protein
12gr
Salt
0.5gr
Sarah Randell
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.
Sarah Randell
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.
Ingredients
- 4 tbsp groundnut or vegetable oil
- 3 small onions, finely sliced
- 1 bulb garlic, cloves separated, peeled and crushed
- 4 green chillies, finely chopped, plus extra sliced chilli, to serve
- ¾ tsp turmeric
- 6 tbsp jalfrezi or other medium curry paste
- 2 large butternut squash, peeled and cubed
- 4 x 400ml tins coconut milk
- 540g large, raw shelled prawns (ideally with tails left on)
- juice of 1-2 large limes
- 60g coriander
Step by step
Get ahead
Prepare to the end of step two up to one day ahead, cool and chill. Bring back to a simmer before adding the prawns to cook through
-
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.
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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.