Makes 6 servings

1 tablespoon vegetable oil

1/4 cup chopped shallots

1 garlic clove, minced

2 teaspoons minced chilies

2 teaspoons minced Italian parsley

2 teaspoons finely minced celery

1-1/2 teaspoons minced ginger

2/3 cup coconut milk

2 teaspoons fish sauce

2 bay leaves

1 stalk lemon grass (optional)

½ teaspoon freshly ground black pepper

1 cup cubed squash (such as acorn, butternut, turban or calabsasa pumpkin)

1 cup chopped okra

1 cup cubed firm tofu

 

In large saucepan, sauté shallots in vegetable oil until softened, about 5 minutes. Add garlic, chilies, parsley, celery and ginger and continue cooking for 2 minutes or until fragrant. Add coconut milk, fish sauce, bay leaves, lemongrass (if using) and pepper. Bring to a simmer over medium heat; cook, stirring occasionally, for 10 minutes.

 

Add squash, okra and tofu; simmer until squash is tender. *Serve with steamed rice and additional minced parsley.

 

 

 

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