Fragrant squash, prawn & coconut stew

In need of a quick supper but no fresh protein to hand? No worries: mixing and matching ingredients tinned and frozen ingredients can create a delicious meal, as this recipe shows 

  • Gluten Free


400ml can coconut milk
1 fresh or dried lemongrass stalk
6 tsp Thai red curry paste
500ml vegetable stock, warm
500g pack frozen essential Waitrose Butternut Squash
400g large frozen cooked prawns, defrosted
1 tbsp chopped fresh or frozen basil or coriander
1 tsp chopped frozen or ½ tsp dried red chilli
Juice of 1 lime
Steamed rice, to serve


1. Pour the coconut milk into a wok or large saucepan, add the lemongrass and simmer for 5 minutes. Add the Thai curry paste with the hot stock, and stir gently until the paste has dissolved.

2. Stir in the frozen squash and simmer for 5–8 minutes, or until the squash is just tender. Add the defrosted prawns and cook for a further 5 minutes until piping hot.

3. Remove the lemongrass stalk, then stir in the herbs and chilli and add the lime juice to taste. Serve with the steamed rice alongside.

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,253kJ
Fat 21.8g
Saturated Fat 16.7g
Carbohydrate 59.9g
Sugars 8.5g
Protein 25.2g
Salt 2.3g
Fibre 4g

(including rice)

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This recipe was first published in Fri Jul 14 14:54:00 BST 2017.