Heat half the coconut milk in a large saucepan and reduce, stirring occasionally until slightly thickened.
Stir in curry paste, sugar, fish sauce and lime juice and cook for a further 3 minutes.
Add remaining coconut milk, butternut and stock and cook for 15 minutes or until butternut is tender.
Add peas, sugar snaps, tomatoes and spinach.
Simmer for 5 minutes to heat through.
Garnish with coriander leaves and serve with steamed rice and lime or lemon wedges.Good ideas:
Replace the fish sauce with soy sauce to make a vegan version.
Add some chicken breast fillet strips or sliced beer for a carnivorous option. This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.