Butternut Squash, Prawn and Coconut Stew

08 Sep 2023

Butternut Squash, Prawn and Coconut Stew

55 minutes | easy | Serves 4

This fragrant stew is a real crowd pleaser and looks really pretty on the table as well as tasting great. It’s aromatic, spicy and creamy with coconut and is best served with rice. Making this in the Jupiter Outback cast iron skillet makes life easier and means you can serve it directly to the table for everyone to help themselves.


  • ½ a butternut squash, peeled and diced
  • 1 onion, sliced
  • 1 thumb ginger, peeled and cut into thin strips
  • 4 cloves garlic, crushed or grated to a paste
  • 2 birds eye chillies, sliced
  • 1 tin coconut milk
  • 200g small new potatoes, cut in half if large
  • 350g raw king prawns
  • 100g green beans, cut in half to make 2 short lengths
  • Juice and zest of 2 limes
  • 1 tablespoon caster sugar
  • Large handful coriander leaves
  • 1 tablespoon fish sauce
  • 900ml chicken, fish or vegetable stock
  • 4 Makrut lime leaves, finely sliced



Heat a dash of oil

Heat a dash of oil in the cast iron skillet over medium heat and add the onions. Cook until softened but not coloured – around 15 minutes.

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Add the garlic

Add the garlic, ginger and chillies and continue cooking, stirring, for a minute so, taking care not to burn the garlic.

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Add the stock

Add the stock, lime leaves, pumpkin, potatoes and beans and give everything a stir then simmer until tender.

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Add the sugar

Add the sugar, fish sauce and prawns and cook until the prawns are completely pink.

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Remove from the heat

Remove from the heat and add the lime juice and coconut milk, then gently reheat over very low heat. Check and season as necessary. Serve topped with the lime zest and coriander.

If you don’t like green beans, try adding spinach instead or other greens such as cavolo nero or chard.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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