Heat the coconut oil in a pan on a medium heat. Throw in the shallots and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt. Cook for 5 minutes until the onions have softened.
Throw in the squash cubes and sauté, stirring well, for a few minutes. Then pour in the stock, coconut milk and peanut butter and bring to the boil. Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.
Heat a dry pan on the hob and toast your peanuts, stirring frequently for a few minutes so they don’t burn. You know they’re done when your peanuts turn golden brown and smell amazing.
Throw in the prawns, mangetout and beansprouts and cook for a further 3 minutes. Stir in the lime juice and tamari. Serve in bowls sprinkled with peanuts.