Feeling tropical with coconut and butternut squash prawns

07.01.2015

It is not often that UK is greeted with amazingly hot weather. So we've decided to celebrate the heat rather then moan about it and make a rather yummy lunch. It is super quick and healthy!

 

Ingredients:

 

1 tbsp Balti curry paste

1/2 Butternut squash peeled and chopped into small(ish) chunks

200 g Half fat coconut milk

200 g Prawns, defrosted and peeled

Fresh basil

Basmati rice

 

Method:

 

Prepare the rice. I usually use 1:2 ratio. For every cup of rice I use 2 cups of water. Tends to do the trick. 1 cup tends to serve 2 people, but of course that depends on your portion size.

 

While the rice is cooking, heat up a saucepan and add curry paste. Cook for 1 minute, when you smell the lovely aroma add butternut squash and coconut milk. Simmer covered until butternut squash is tender. Add prawns and cook for 3-4 mins and serve.

 

Coconut bowls and umbrella are optional!

 

 

 

 

 

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