Spiced squash and prawns with coconut and chilli


This is one of my favourite curries, quick and easy to make. Fresh tasty flavours.

Serves 2
2tbsp olive oil
1/2 onion, finely sliced
2 garlic gloves, crushed
1 green chilli deseeded and finely chopped
1/4 tsp turmeric
1 tbsp curry paste
1 tin of reduced fat coconut milk
1 medium butternut squash, peeled and cubed
10 large raw tiger prawns
Juice of half a lime
1 handful of coriander chopped
1 chilli deseeded and finely sliced


Heat oil in a medium sized pan, add onion, garlic and chillis and fry gently for 5-7 minutes until soft.
Add turmeric and curry paste, stir and cook through for a minute. Then add squash and coconut milk, bring to the boil and 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 the coriander and serve with the sliced chillis.

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