Butternut Squash & Salmon Curry

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Ingredients:

• 2 cups butternut squash (or any squash/sweet potato), cubed

• 2 cups salmon (or any fish/shrimp/chicken/tofu), cubed

• 2 tablespoons garlic/ginger combined, minced

• 1 tablespoon oil

• 1 can coconut milk (or any other milk)

• 1 tablespoon or more curry (any Thai) paste

• 1 tablespoon fish sauce

• 2 tablespoons chopped herbs like cilantro, basil, or scallion

• Cracked pepper to taste

Instructions:

• Sauté garlic, ginger with oil in a heated pan until fragrant

• Add squash, stir for a few minutes, salt and pepper

• Add fish

• Add half coconut milk

• Mix curry paste in coconut milk, add to pan

• Add herbs, fish sauce

• Cover to simmer until squash is soft - enjoy with warm rice or noodles.