“I’ve been on a bit of a Thai food binge recently and feel like I’ve struck recipe gold. This is a plate of food that has everything. It’s salty, sweet, tangy, creamy and intensely peanut-y. It’s also dangerously easy to make, but luckily not that unhealthy. You can even swap out the coconut milk for a low fat variety to make almost entirely guilt-free.”
1 small squash, sliced into ½ inch slices and halved
2 garlic cloves, finely chopped
1 chilli, finely chopped
1 inch Ginger… finely chopped
1 Shallot… you guessed it, finely chopped
1 stick lemongrass, bruised
3 tbsp peanut butter
1 can coconut milk
1 tbsp fish sauce
2 tbsp light soy
1 tbsp light brown sugar
Juice of 1 lime
3 spring onions, sliced
1 red chilli, sliced
A small handful of chopped coriander
A small handful of beansprouts
A small handful of roughly chopped unsalted roasted peanuts
Preheat oven to 220C/200C fan.
Put the squash slices in a bowl and drizzle with oil. Season with salt and pepper and pour them out onto an oven tray. Roast in the oven for 30 minutes until caramelised and blackened at the edges.
While the squash is cooking, add a tbsp of rapeseed oil to a large frying pan over a medium-high heat. Fry the garlic, ginger, chilli and shallots for five minutes until softened.
Add the coconut milk, lemongrass, soy, sugar, fish sauce and peanut butter to the pan and stir together. Reduce the heat to medium-low and cook for another five minutes.
Remove the squash from the oven and scrape into the pan. Add the prawns and cook for a couple of minutes before removing from the heat. Next, stir in the lime juice and remove the lemongrass.
Serve alongside rice and scattered with beansprouts, coriander, spring onion, a little chilli and some roasted peanuts.