Thai Green Style Prawn and Butternut Squash Curry
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Thai Green Style Prawn and Butternut Squash Curry

Thai Green Style Prawn and Butternut Squash Curry

with Peas, Spinach and Zesty Jasmine Rice

This Thai Green Style Prawn and Butternut Squash Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

½ unit(s)

Butternut Squash

100 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 unit(s)


45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

10 grams

Vegetable Stock Paste

(Contains Celery)

180 milliliter(s)

Coconut Milk

120 grams


40 grams

Baby Spinach

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

200 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2453 kJ
Energy (kcal)586 kcal
Fat22.1 g
of which saturates15.6 g
Carbohydrate77.5 g
of which sugars18.5 g
Protein22.7 g
Salt3.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Garlic Press
Large Frying Pan


Roast the Butternut Squash

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut (see ingredients for amount), halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks and pop onto a large baking tray. 

Drizzle with oil, season with salt and pepper, toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Cook the Rice

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry the Aromatics

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic, Thai green style paste and Thai style spice blend (add less if you prefer things milder). Stir-fry until fragrant, 1 min. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

Curry Up

Once fragrant, stir in the prawns, veg stock paste and coconut milk, then bring to a boil. Turn the heat down and simmer, stirring occasionally, until thickened, 5-6 mins.

Once thickened, stir the peas into the curry and cook until piping hot, 1-2 mins. Remove from the heat. IMPORTANT: Cook so the prawns are opaque in the middle.

Season with salt, pepper and a squeeze of lime juice from a lime wedge. 

Finish Off

Once the butternut squash is ready, pop the curry back on medium heat. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir the roasted butternut into the curry, adding a splash of water if the sauce is a little too thick.

Taste and season with salt, pepper and more lime juice if needed.


Once everything's ready, fluff up the rice using a fork. Stir through the lime zest, then share the zesty rice between your bowls. 

Spoon the Thai green style curry over the zesty rice and top with the crispy onions. 

Serve with any remaining lime wedges for squeezing over.