Butternut Squash in Spicy Coconut Gravy
1 tbsp vegetable oil
1 tsp garlic ginger paste
1 tbsp thai yellow curry paste
1 butternut squash, peeled and cut into cubes
250ml coconut milk
2 stalks lemongrass, bruised
2 lime leaves (optional)
juice from ½ lime
fish sauce and brown sugar, to taste
Heat oil in a pan. Add garlic ginger paste and sauté for about a minute until fragrant.
Add curry paste and a little water to slightly thin it down and sauté for another 30 seconds.
Then add lime leaves, lemongrass, coconut milk, sugar, fish sauce and squash.
Cover and simmer until squash is tender, about 30 minutes.
Add lime juice and adjust seasoning, if necessary.