With aromatic Thai flavours, juicy pineapple and creamy coconut, this makes a deliciously refreshing meal.

Preparation Time: 15min
Cooking Time: 25min
Serves: 3-4

TIP: If you can’t get fresh lime leaves or lemongrass, you can buy dried versions on spice racks, or buy a pack of Thai herbs from most supermarkets.

1. Place a pan over a low heat. Grate the coconut cream into it with the rest of the vegetable oil. It will start to toast very quickly so be ready and if it starts to go brown, take it off the heat.
2. When the cream has split add the curry paste and fry, stirring continuously.
3. After a few min, the paste should be fragrant. Add 100ml of the water/pineapple juice mix and bring to the boil. The colour will change to terracotta.
4. Add the lemongrass and lime leaves (or a pack of Thai herbs), soy sauce and butternut squash. Coat in the lovely sauce and cook for a few min. Stir well.
5. Add the coconut milk and the rest of water and bring back to the boil.
6. Simmer for 10 -15min until squash is tender. It should be quite sauce-like and not too thick. Add the pineapple and stir.
7. Top with the garnish of picked coriander and bean shoots.
8. Serve with rice or noodles.

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