Yellow coconut curry with tiger prawns

1 lemongrass stalk, trimmed and very finely chopped

2 tsp brown mustard seeds

1⁄2 tsp ground cardamom

1 tsp ground turmeric

1 onion, finely sliced

1 bunch (25g) coriander stalks, finely chopped

2 tsp grated ginger

2 garlic cloves, crushed

1⁄2 tsp sea salt

2–3 tbsp filtered water

1 tbsp extra virgin coconut oil

1⁄2 small butternut squash (about 300g), peeled, deseeded and cut into 1cm dice

6 baby corns, thinly sliced into rounds

400ml (13⁄4 cups) coconut milk

1⁄2 small pineapple (about 200g), peeled, cored and cut into chunks

10–12 pre-cooked extra-large tiger prawns (about 150g)

1 bunch (25g) coriander leaves, roughly chopped, to serve

Serving suggestion: Thai-style egg-fried rice