Total time: 35 minutes
½ x 385g pack butternut squash slices
½ tbsp sunflower oil
1 pack Cooks’ Ingredients Yellow Thai Curry Recipe Kit (yellow curry paste, coconut milk, baby corn and spices)
150g pack pre-cooked Waitrose & Partners Extra Large King Prawns
100g green beans, trimmed and cut into 4cm pieces
1 tbsp light brown soft sugar
1 tsp fish sauce
Small handful coriander, roughly chopped
1 lime, cut into wedges
1. Preheat the oven to 220˚C, gas mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25 minutes, turning halfway through.
2. Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes; stir in the curry paste and the drained pack of baby corn.
3. Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4 minutes.
4. Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if liked.
Yellow curry is medium-spiced and traditionally considered to be in between a red (hot) and green (mild) Thai curry. Ground turmeric gives it its colour.
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