Ingredients:
 | 1 lb. yellow squash, chopped into
1½ cm square |
| 1 tsp. lime juice |
| 50 gram dried shrimp, washed and
grind coarsely (optional) |
| 1 Tbs. fish sauce |
| 4 cups light coconut milk (mixed
with lots of water) |
| 1 cup heavy coconut milk |
| 50 gram basil leaves |
| Salt to taste |
Spice Paste Ingredients:
| 1 tsp. granulated sugar |
| 4 red chilies |
| ½ tsp. white pepper |
| 1 Tbs. ground lemongrass |
| ¼ tsp. shrimp paste |
| 6 small-sized shallots |
|
Instructions:
| Pour the lime juice over the chopped
squash. Let it stand for at least 10 minutes. |
| Put the light coconut milk in a
heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all
spice ingredients finely). |
| Put in the squash into the
mixture. Let the squash half-cooked and then pour in the heavy coconut milk.
Stir for a few times until cooked. |
| Last, put in the fish sauce and
salt. |
| Before serving, put in the basil |
Makes 5-6 servings |
