• 1 lb. yellow squash, chopped into 1½ cm square
• 1 tsp. lime juice
• 50 gram dried shrimp, washed and grind coarsely (optional)
• 1 Tbs. fish sauce
• 4 cups light coconut milk (mixed with lots of water)
• 1 cup heavy coconut milk
• 50 gram basil leaves
• Salt to taste

Spice Paste Ingredients:

• 1 tsp. granulated sugar
• 4 red chilies
• ½ tsp. white pepper
• 1 Tbs. ground lemongrass
• ¼ tsp. shrimp paste
• 6 small-sized shallots

• 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 in the squash into the mixture.  Let the squash half-cooked and then pour in the heavy coconut milk.  Stir for a few times until cooked.
• Last, put in the fish sauce and salt.
• Before serving, put in the basil

Makes 5-6 servings.