I had trouble finding a recipe from Malaysia that I could get all the ingredients for. I had to cobble this recipe together a bit but I think it worked out ok.
- 1 jar Malaysian curry paste
- 1/2 cup stock
- 400 ml can coconut milk
- 1 stem lemongrass
- 600g butternut squash
- 500 g fish fillets
- 1 tbsp lemon juice
- 1 tsp sugar
Chop up the butternut squash into large cubes and add it to the pan. I added a few carrots too since they needed using up. Add the lemongrass stalk at this point too. Simmer for 15 minutes until the vegetables are almost done.
Cut up the fish and add it to the pan. Cook for a further 5 minutes.
Stir in the sugar and lemon juice then serve.