WHAT YOU DO
Step 1. Place a large pan on the heat. Add the curry paste and cook for approximately one minute till the spices are cooked out and the paste is fragrant.
Step 2. Add the diced squash and coat in the paste.
Step 3. Add the coconut milk and simmer for 15 – 16 minutes until the squash is tender. Add the prawns and baby spinach to the pan and cook for four minutes till the prawns are cooked through and the spinach has wilted.
Step 4. Place the curry into the serving dish and sprinkle the scallions, coriander, basil and cashew nuts (if using) over the top.
Step 5. Serve with a bowl of steamed or boiled basmati rice.
Recipe by Wade Murphy, photography by Harry Weir, assisted by Brian Clarke
