Yellow curry is medium-spiced and traditionally considered to be in between a red (hot) and green (mild) Thai curry. Ground turmeric gives it its rich colour.
Preparation time: 10min
Cooking time: 25min
- Preheat the oven to 220˚C, Gas Mark 7. Arrange the squash in a parchment-lined roasting tin, drizzle with the oil and roast for 25min, turning halfway through.
- Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml water and the dried chilli, lemongrass and lime leaf. Simmer for 2min; stir in the curry paste and the drained pack of baby corn.
- Stir in the prawns, green beans, sugar and fish sauce. Check the seasoning, adding more fish sauce if liked, and simmer for 4min.
- Take off the heat, then stir in the roasted squash and scatter with the coriander. Serve with the lime wedges for squeezing over, plus some jasmine rice, if liked.