Ingredients

Method

To begin, take the stalks out of the lime leaves and chop finely, cut each of the lemongrass stalks into 3 pieces and bash them with the back of your knife to bruise them. Peel and cut the butternut squash into chunks, wash and cut the fish into cubes and clean the prawns. Wash the spinach leaves.

In a large heavy bottomed saucepan place the coconut milk and curry paste and whisk together, place the saucepan on a medium heat and allow to come to the boil. It may spit a little.

Add the fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric to the saucepan and bring to the boil.

Add the butternut squash and cook for 5-10 minutes on a simmer until the butternut squash is tender.

If you are preparing this dish to eat later you can stop at this stage and continue on when you are ready to eat.

Next, add the salmon, cod and prawns and cook for a further 5 minutes then add the spinach. Cook for a further 2 minutes and you are ready.

Serve with boiled rice.