Mussel & Prawn Coconut Curry With Butternut Squash

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil half a kettle

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges

Chop your creamed coconut roughly (if required!)

Drain your mussels in a sieve over a large bowl, saving the juices (you'll need it later!)

Combine the mussel juices with your creamed coconut, red Thai curry paste, a squeeze of lime juice and 150ml [200ml] [250ml] boiled water – this is your fragrant coconut stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of olive oil

Tip: Cooking for 3 or more? Use 2 pans!

Once hot, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste and stir it all together

Drain, then add your king prawns, cooked butternut squash and drained mussels with the fragrant coconut stock and give it a good mix up until well combined

Once well combined, bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for a further 5-6 min or until the mussels and prawns are cooked through – this is your mussel & prawn coconut curry with butternut squash

Tip: Discard any mussels which shells have not opened!