Ingredients

3 tbsps flavourles oil
1 large squash 
90g premade Thai curry paste
300ml vegetable stock 
1 large onion  
150g sugar snap peas trimmed *
200ml coconut cream 
1 lime 
1 tbsp palm sugar 
2 tsp no-fish sauce
½ tsp salt

Method
Cut the squash into bite size chunks and put into the oven for 40 minujtes - 1 hour until soft. This can be done earlier in the day.

Chop the onion and put into a wok or large frying pan with 1 tbsp of oil over a medium heat and cook the onion for 5-7 minutes until soft and translucent.

Add the Thai curry paste and cook for a minute or two until all of the aromas have been released. Add the stock and sugar snaps and cook for 5-7 minutes. Add the squash and thoroughly stir.

Add the final ingredients and taste.  The curry should taste balanced, you don’t want the sweetness, the sour nor the saltiness to stand out.  If any of these do then just re-balance using palm sugar for sweet, lime for sour and fish sauce for salty. 

Serve with Jasmine rice.