Bamboo shoots coconut prawn curry

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 10 min
• 🍽️ Servings: 1
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Ingredients

• 300 g prawns
• 300 g butternut squash
• 150 g bamboo shoots
• 1 tbsp coconut oil
• Few pinches pickling salt

Optional (not entirely Peat-approved):

• Coconut Milk
• Dill
• Turmeric
• Galangal/Ginger
• White Pepper

Directions

1. Peel the squash, chop and dice into cubes, and boil in salted water for at least 40 minutes.
2. Slowly fry the prawns in coconut oil on a low-medium heat.
3. Add the bamboo shoots to the frying pan after 15 minutes along with the other ingredients.
4. Stir regularly.
5. When the squash is ready, drain and add to the frying pan, and mix in.
6. Plate it up! Serve with freshly squeezed and strained orange juice for the perfect drink accompaniment.