Sauté the onions, garlic and ginger.

After 3 minutes then add the butternut squash, chilli flakes, ground black pepper. Cook for 2 minutes in low heat and covered - stirring occasionally.

Then add 1 1/2 coconut milk. Cooked until sauce is a little less and squash is al dente, then add the string beans. Approximate how much fish sauce you like, me - I like it less as I can add more once it’s cooked and I am eating it. Occasionally checking them and stirring.

Cook further until sauce is much less and with that special oil that comes out and squash is cooked. Then add the king prawns, stirring occasionally then add more ground black pepper and the fresh Chillies.

Add the remaining coconut milk.

Once the king prawns are cooked, switch off the heat.

Garnished with parsley/chopped spring onions on top of freshly cooked rice.