To make the red curry cream, place a saucepan over a medium heat. Add the red curry paste and heat for a few seconds stirring until fragrant.
Add the coconut milk, lemongrass and ginger. Cut the butternut squash into little cubes and add them also. Simmer for 15 minutes until slightly reduced and full of flavour.
To fry the prawns, place a pan over a high heat and add some oil. Lightly toss the prawns in the oil before flash frying for 20 seconds on each side.
To serve, divide the rice between 4 plates and top with 4 prawns each. Scatter over the sesame seeds and peanuts before drizzling with the red curry cream.Top with the fresh baby leaves.