Powered by

1.	Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
2.	Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
3.	Tip in the butternut squash and sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
4.	Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
5.	Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.

Obviously it helps if you can use some of the convenience stuff I list: the ready – peeled, cubed squash and sweet potato, and the mango I get at the supermarket make this a breeze. But if you can’t find them, no matter: add a few drained canned chick-peas and perhaps, for sour – sweet edge, some pineapple that’s been in its own juice, not syrup. As for coconut milk, I often use the whole can rather than the mere half below; it really depends on whether I feel like eating out of a deep bowl, soupily, or a shallow one. To go with it, I suggest either plain rice or some plain wide rice noodles cooked according to packet instructions (all of about 2 minutes) and tossed in some toasted chopped unsalted peanuts