Method: Heat the oil, add the chilli, ginger, garlic and curry paste. Fry for 2-3 minutes but be careful not to burn. Pour in the coconut milk and the stock and simmer for 5 more minutes. Add the rice, butternut squash, sweetcorn and the chicken and cook for a further 15 minutes. Finally add the herbs, spring onion and lime juice and stir.
Serve with prawn crackers and a wedge of lime. Mmmmmm zingy!