Squash in coconut milk recipe
Squash in Coconut Milk recipe
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Recipe intro
This delicious Squash in Coconut Milk recipe is a delightful blend of tender squash cooked in a rich and creamy coconut milk sauce. The combination of the naturally sweet squash and the aromatic coconut milk creates a harmonious balance of flavors that will tantalize your taste buds. This recipe is not only easy to make but also incredibly comforting, making it perfect for a cozy dinner or a special occasion.Keywords: Squash, Coconut milk, Recipe, Creamy, Comforting.
squash in coconut milk recipe details
Ingredients
100 | shredded coconut |
2 tbsp | vegetable oil |
1 medium | onion, chopped |
2 clove(s) | garlic, minced |
240 ml | coconut milk |
50 g | brown sugar |
1 tbsp | fish sauce |
1 kg | butternut squash, peeled, cut ino cubes |
1 tbsp | fresh cilantro, chopped |
Instructions
Preheat oven to 180°C.Spread coconut in a baking pan and bake for about 5 minutes or until golden. Set aside to cool.
Cook onion and garlic in a large saucepan over medium heat until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.
Bring mixture to a quick boil, then add squash. Reduce heat, cover and simmer until squash is tender.
Transfer squash to a serving bowl with a spoon. Boil remaining liquid until thick, stirring constantly.
Pour liquid over squash in bowl and then sprinkle with toasted coconut and chopped cilantro.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
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