Yellow Fish Curry (Paleo) .

Boil water in a saucepan. You will need 500ml of water for each stock cube. Meanwhile, 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).

While the squash is cooking, prepare the rest of your ingredients: Roughly chop the baby corn and quarter the chestnuts. Julienne the red capsicum. Peel and finely chop the garlic and red onion, and 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 the correct amount of stock. Mix the curry paste into the stock until dissolved.

Stir through half the coconut milk until it fully combines with the curry paste mixture. Add the baby corn and green beans to the curry. Then, add the red capsicum and water chestnuts and continue to cook for 1-2 minutes.

Stir the fish and the remaining coconut milk into the curry. Simmer until the fish is cooked through completely.

Drain the squash and stir it into the curry. Stir in the fish sauce dressing. Distribute the yellow fish curry among serving bowls. Enjoy!