Cut squash in 1/2 and butter well bake at 180c until golden brown and soft
Scoop out with a spoon
Saute 1diced onion and 2 diced spring onions, drain
Combine mixture and blend using chicken stock
In a small amount of oil cook some red chilli paste add in the mixture when fragrant
Combine with one 400ml can of coconut cream
Heat through and just prior to serving add in some peeled and deveined king Prawns
Serve with a coriander garnish.
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