Thai curry

Thai curry

3½ pts per serving (Original points)
Servings: 4

1 spray low-fat cooking spray
6 portion shallots, sliced
2 clove garlic, crushed
1 portion butternut squash, (small) peeled, deseeded and cut into chunks
1 medium red green or yellow pepper(s), (red or yellow), deseeded and thickly sliced
125 g green beans, trimmed and halved
300 ml fresh stock, (vegetable)
300 ml Blue Dragon Coconut Milk, Reduced-Fat
15 g lemon grass stems, prepared fresh
3 teaspoon Curry Paste, all types, (Thai red)
300 g peeled prawns
2 tablespoon fresh coriander
1/2 teaspoon salt
1 teaspoon pepper
2 sprig fresh coriander, to garnish

Mist a wok or large saucepan with spray cooking oil. Sauté the shallots or onion and garlic for 2 - 3 minutes, until softened.

Add the butternut squash, pepper, beans, vegetable stock, coconut yogurt, lemon grass and curry paste. Simmer for 15 - 20 minutes, until the squash is tender.

Add prawns and coriander. Cook for 2 - 3 minutes, then season to taste.

Serve, garnished with coriander sprigs.

Notes
Serve with rice or noodles, remembering to add the extra Points values. If you can find lime leaves, add a couple to the wok with the stock for an authentic flavour