1/2 kilo squash, cut into cubes
1/4 cup shrimp, shelled and deveined
2 onions, chopped
4 cloves garlic, minced
4 tbsp cooking oil
2 pieces long chili peppers
1 cup coconut milk
1/2 cup coconut cream
1 chicken bouillon cube dissolve in 1 cup water
2 tablespoons of fish sauce (patis)
Sauté garlic, onions until translucent in oil. Add the squash, chicken stock, and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Add the coconut cream, long chili peppers and shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice.