Add the olive oil, onion, ginger and curry paste to a pan set over a medium heat and cook for 1 minute

Add the  squash and stir to coat with the curry paste

Then add 1 letre of water and bring to the boil, reduce the heat and simmer for 30 minutes 

Transfer to a blender and mix until smooth, return to the pan, stir in the coconut milk and season with the fish sauce, lime juice and sugar.

For the prawns, dust in the garam masala and pan fry in a hot pan in a little oil on both sides for a few minutes. When cooked skewer the prawns on cocktail sticks

To present to your family and friends with a wow factor use a hollowed out squash brushed with oil and roasted in the oven for 20 minutes.