This is easy to make even if you do not have a jar of red Thai curry paste to hand. And assuming you have the ingredients, of course.

For the curry:

First, par boil cubes of butternut squash (or sweet potato).

Lightly fry a sliced spring onion in oil for a minute or so. At this point I add a piece of cinnamon or cassia bark because we all know how good that is for us, don’t we? I also add a sprinkling of turmeric powder because I know that my mind will thank me for it one day although it may not remember why.
Now add a tablespoon or two of red Thai curry paste. Let it simmer away for a minute or two as the paste releases its wonderful fragrance.

Now whisk in some coconut milk (full fat, not light version), a little chicken stock a good shake of fish sauce (soy sauce at a push), throw in some kaffir lime leaves (or bay leaves) stir and slowly bring to the boil. Add the par boiled butternut squash.

Add prawns, a good squeeze of lime juice some diced mango and continue to cook until the prawns are cooked through.
Sprinkle some fresh coriander over and serve with steamed plain rice.

For the paste place the following ingredients into a blender then whiz until smooth adding coconut milk until you have a paste to your liking. It always tastes better if made in advance (the flavours have a chance to mingle and mellow).

¼ red onion
1 stalk fresh lemongrass (I cannot source it here so I have no choice but to use dried)
A couple of red chillies (up to you how many seeds you leave in)
2 or 3 cloves of garlic
1 knob fresh ginger
1 dollop of tomato puree
½ teaspoon ground cumin
½ teaspoon ground coriander
A good shake white pepper
1 Tablespoon fish sauce (or soy sauce)
½ teaspoon brown sugar
Coconut milk (a couple of tablespoons should do it)
Squeeze lime juice
You can of course make a larger batch then place in a sterilised airtight jar with a slick of olive oil over and it will keep for some while at the back of your fridge.