Serves 2 large portions or 3 comfortable portions.
4 syns per serving if serving 3

1 spring onion finely sliced
1 1/2 tbsp red Thai curry paste. – M&S paste 1.5 syns for whole dish so 0.5 syn each
200ml coconut milk ( half of a 400ml regular tin.) I used marks and Spencer’s reduced fat 220 cals but served 3 of us so that’s 3.5 syns each
250ml chicken stock made from concentrate
2 tsp fish sauce
350g pack of sweet potato and butternut squash cubes ( I used normal potato and squash)
200g pack of king prawns
1 tsp lime juice
150g diced mango
Coriander freshly chopped

Spray pan with frylight and fry onion for a minute, add curry paste
Whisk in coconut milk, chicken stock, and fish sauce, bring to the boil
Tip in potato and squash mix, simmer partially covered for 15 mins or until tender
Add prawns and bring sauce back to boil then add lime juice and mango. Cook through for 1 min. Serve with fresh coriander
Served here with half a warburtons pitta pocket