Adjust the spices according to taste, this one works as a mild or a fiery curry!
1 chopped onion
1 chopped chilli (any colour will do)
1 clove of garlic, crushed
1 knob of fresh ginger, chopped
1 tablespoon of sesame oil
1 tablespoon of chilli oil
1 tablespoon of red thai curry paste
300 grams of chopped sweet potato and butternut squash (although if you only had one, this wouldn't be a major problem)
400 ml of coconut milk
200 grams of raw king prawns
Heat the two oils in a pan over a low heat.
Add the onion, chilli, garlic and ginger and cook over a low heat with some salt for 15 minutes.
Once the vegetables are softened add the curry paste and turn up the heat until it sizzles.
Add the sweet potato, butternut squash and coconut milk.
Bring to the boil then simmer for 20 minutes until the sweet potato is softened but not falling apart.
Add the prawns and cook for a further 5 minutes until the prawns are pink and cooked right through.
Add the zest and juice of the lime and serve alongside some naan breads and a cold beer!