This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
Category: not set
Cuisine: not set
Coconut oil
1 onion chopped
Salt and pepper
1 teaspoon grated garlic
1 tablespoon grated ginger
1 serrano or bird’s-eye chile pepper, finely chopped
1 tablespoon turmeric
1 tablespoon fish sauce or light soy sauce
Zest and juice of 1 lime
1 can coconut milk (about 13.5 ounces)
2 pounds small summer squash, cut in 1-inch cubes, slices
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves for garnish
Basil leaves for garnish
Cilantro sprigs for garnish
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