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Yield:
5
Ingredients:
Instructions:
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 the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked. Lastly, put in the fish sauce and salt. Before serving, put in the basil. This recipe yields 5 to 6 servings. Email this Recipe:
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