Thai Red Prawn and Squash Curry

• 400 millilitres coconut milk 1 can
• 1 tablespoon red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 450 grams butternut squash
• 250 grams shrimp
• 6 each kaffir lime leaves dried or fresh, if you can't find them, use cilantro or basil leaves

1. Put thick coconut milk in wok.
2. Boil for 7 minutes until thickened and starts to separate.
3. Add curry paste and stir for 4/5 mins.
4. Add fish sauce, sugar, squash and thin coconut milk and bring to boil.
5. Cook for a further 15 mins.
6. Add prawns and simmer for 2 mins.
7. Add torn lime leaves.
8. Serve.

coconut milk, red curry, fish sauce, brown sugar, butternut squash, shrimp, lime

Taken from recipeland.com/recipe/v/thai-red-prawn-squash-curry-50534 (may not work)