Fragrant Squash, Prawn and Coconut Stew

Acorn squash has a sweet, delicate flavour, which matches the seafood well.

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

Serves: 4

Ingredients

400ml can coconut milk
1 lemon grass stalk, bruised
6 tsp Bart Red Thai Curry Paste
500ml hot vegetable stock
1 acorn squash, about 500g peeled flesh, chopped into pieces
400g pack Waitrose Extra Large North Atlantic Prawns, defrosted
Juice of 1 lime
1 bunch salad onions, shredded
½ x 25g pack fresh basil, roughly torn
1 red chilli, deseeded and shredded

Method

1. Pour the coconut milk into a wok or large saucepan, add the lemon grass and simmer for 5 minutes. Add the Thai curry paste with the hot stock, and stir gently until the paste has dissolved.
2. Add the squash and simmer for 10-12 minutes, or until it is just tender. Add the prawns and cook for a further 5 minutes. Remove the lemon grass.
3. Add lime juice to taste and serve in bowls, topped with the shredded salad onions, basil and chilli. Wine Suggestion The Thai spices in this dish would work well with the Pinot Grigio grape variety.

Drinks recommendation

The Thai spices in this dish would work well with the Pinot Grigio grape variety