Thai prawn, squash & pineapple curry

Ingredients

• 200 g use ready-made thai curry paste green homemade (see recipe in tips, below)
• 50 ml fish sauce 
• 600 g butternut squash cubed peeled
• 700 ml coconut milk well canned (buy 2 cans and reserve 100ml if you're making the rice, see 'goes with')
• 400 ml chicken stock see 
• 400 g pineapple chunks fresh ( or from a can)
• 400 g bamboo shoot sliced
• 10  kaffir lime leaves 
• 600 g prawn raw shelled
• 1 bunch thai basil leaves picked

Equipment

• frying pan
• wok

Directions

1. In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant.
2. Add the fish sauce and cook for 1 min more.
3. Stir in the squash, add the coconut milk and stock, then bring to the boil.
4. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point.
5. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning.
6. Serve with lime wedges and green chillies, if you like.