Squash Braised in Spiced Coconut Cream
by Bronwen Laight
Ingredients
500g(more or less) of squash peeled, seeded and cut into largish slices or chunks
1 tin of coconut cream or coconut milk if you prefer
1 tsp finely chopped lemongrass
2 kaffir lime leaves
1 tsp sugar
1 tbsp fish sauce
Fresh chilli, sliced
2 cloves garlic finely sliced
2 shallots sliced (or substitute ½ of an onion)
1 lemon or lime-cut into wedges and serve on the side
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
— Nancy, Bradwell on Sea
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