So in the end my boyfriend managed to find prawns and we had this spectacular Thai curry with lemongrass, fiery scotch bonnet, basil and parsley all grown in our conservatory and garden. Two yellow pattipan squashes provided the base for this creamy dish, with a generous portion of twelve marinaded king prawns added in the last stages of cooking.
1 lemongrass stalk, chopped
1 scotch bonnet chilly
1 knuckle sized chunk of ginger
1 handful of parsley
1 handful of basil
3 garlic cloves
Himalayan salt crystals to taste
a glug of olive oil
120g jasmine rice
12 shell-on king prawns
2 pattipan squashes
1 tablespoon coconut oil
1 can coconut milk
1 lime, cut in wedges
Blend the lemongrass, scotch bonnet, ginger, herbs, garlic and salt with the olive oil in a food processor until you get a smooth paste.
Coat the prawns with about 1/4 of the paste and set aside to marinade for about 1 hour
Chop the squash in coin shaped pieces then cut in half.
Melt the coconut oil in a wok, toss in the squash, add the rest of the paste, some more salt and fry for about 5 minutes on medium-high heat.
Mix in the coconut milk and cook on low heat for 20 minutes. If it thickens too quickly, cover with a lid, increase the heat if it stays too liquid.
Cook the rice in a small pot on low heat, uncovered, for roughly 15 minutes.
When the squash is cooked and starts melting with the coconut, toss in the prawns, set the heat to high and cook for 5 more minutes until the prawns changed colour but are still crunchy.
Plate up and enjoy.
Health score: 8