If you fancy adding some fish to your curry, give this fantastic prawn recipe a go!
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 25 minutes, turning halfway through.
Meanwhile, from the recipe kit, empty the container of coconut milk into a large saucepan, add 140ml (5fl oz) water and the dried chilli, lemongrass and lime leaf. Simmer for 2 minutes and 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 4 minutes.
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 desired.