Yellow Fish Curry (Paleo) .

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the butternut squash into small cubes.

Add the squash to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

Roughly chop the baby corn. Cut the chestnuts into quaters.

Julienne the red capsicum.

Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

Trim the ends from the green beans.

Chop the fish into bite sized pieces.

Heat the olive oil in a large frying pan or wok over high heat.

Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

Stir through half the coconut milk until the milk combines fully with the curry paste mixture.

Add the baby corn and green beans to the curry.

Add the red capsicum and water chestnuts, continue to cook (1-2 minutes).

Stir the fish into the curry with the remaining coconut milk. Simmer with the fish covered by the sauce until cooked through completely.

Drain the squash and stir through the curry.

Stir through the fish sauce dressing.

Distribute the yellow fish curry among serving bowls.