This is a very liquid stew really, so get ready with bowls and spoons! This is for four people, easily halved. There might seem a lot of ingredients but it is a quick and easy dish once everything is prepared.
- 1 onion, halved then sliced
- 1 tbs oil
Heat the oil in a large frying pan and gently ccok the onion until soft and golden
- 4 cloves garlic, crushed and chopped
- 2 red chillis, deseeded and sliced
- 3cm of ginger, grated
Add to the pan and cook two minutes
- 400ml can coconut milk
- 750ml chicken or fish stock
Add to the pan and bring to a very gently simmer. Don’t let it boil or it will go curdly.
- 350g squash or pumpkin, cubed
- 150g new potatoes, halved or quartered
Add to the liquid and simmer until cooked 915-20 minutes). Watch it doesn’t boil away, you may ned to partially cover with a lid. If you want to thicken the stew you can mack some of the squack/pumpkin.
- 400g prawns, raw preferably or or cooked
- 300g baby spinach
Add to the pan and cook until the prawns are pink and the spinach wilted (about three minutes)
- Juice of 1 lime
- .5tbs golden caster sugar
- 1tbs fish sauce
Add to your stew and stir. If it is not salty enough add more fish sauce.
- Coriander leaves, chopped
- red chilli, sliced
Serve into bowls and top with the coriander and chilli. You could serve with more lime wedges. This is fairly substantial already but you could serve with jasmine or basmati rice to help soak up the juices.
Alternatives (you will need to adjust cooking times):
Fish balls, salmon pieces, shellfish mix instead of prawn.
Green beans, peas, sugar snap peas, baby corn instead of spinach