There is no Cosmetic for Beauty Like Happiness

My dad makes this and its sooooo yummy!

Serves 4

Ingredients:

Low fat cooking spray

6 shallots or 1 large onion chopped

1 garlic clove sliced thinly

200ml reduced fat coconut milk

1 veg stock cube dissolved in 425ml boiling water

3-4 teaspoons of thai curry paste (green or yellow)

350g butternut squash peeled de seeded and cut into chunks

1 red pepper de seeded and cut into chunks

125g fine green beans halved

2 tablespoons coriander(fresh , half if dry)

1 tablespoon Thai Fish sauce

1 teaspoon ready prepared ginger

1 teaspoon lemon grass

1 fresh green chilli sliced thinly

200g white fish (haddock or cod)

200g cooked large tiger prawns

salt and pepper

Instructions:

Heat a large wok and lightly spray with cooking spray. Add the shallots or onion and garlic and cook over a medium heat for about 4-5 minutes until softened

Add all the remaining ingredients apart from the haddock prawns and coriander. Bring to the boil, reduce the heat and simmer gently for about 20-25 minutes until the butternut squash is tender.

Add the fish to the pan and cook for 2-3 minutes. Add the prawns and cook for 2-3 minutes. Check the seasoning adding salt and pepper if needed.

Ladle the curry in to four bowls and serve garnished with fresh coriander if you have it.

Remember curry is to your taste so you might want to add some more paste! But add what we say so far and then add extra if you need it.

so….enjoy and sorry for the lack of photos, he hasn’t made it for a while!