1. heat a frying pan and fry the paste for 1 minute 2. Add squash and pepper, toss them to coat. 3. put in the coconut milk and water and bring to a simmer. 4. Allow to simmer for 15 - 20 minutes 5. It is ready when the sauce has thickened and the squash is tender. 6. serve scattered with coriander over rice or with naan bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
