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
Place all in a large pot and simmer until the squash is tender but not falling apart. Taste and add more fish sauce if necessary. Serve either as a side dish or as a simple curry with rice.
Tip: Put your excess fresh chillies, lemongrass and kaffir lime leaves in the freezer where they keep very well. No need to defrost before use as the chillies and lemongrass are easier to chop when frozen.
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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