So once again we have started our Paleo challenge at CrossFit Vernon and I’m on another mission to come up with delicious recipes that will tantalize our taste buds. Last night I dreamed up this concoction and I am so very proud of myself. It really is to die for and delicious. Let me know what you think.
1tbs minced garlic
1 medium Acorn squash diced into 1/2 inch cubes (about 2 1/2C)
1/4C sweet onion diced
1 red pepper diced
2 sticks fresh lemongrass finely minced or use 1-2tbs of jar stuff
1-2tbs fresh minced ginger
juice and rind of 1/2 lime
1can coconut milk (full fat)
5 basil leaves
1 small red chilli minced (seeds removed for less heat)
2 green onions (garnish)
Put coconut milk, lemongrass, ginger, basil, chilli, lime rind and juice in a saucepan and simmer for about 30min or until the lemongrass has time to infuse all its wonderful flavour.
Place your onions and squash in a large pan and add 1/4C water, cover and cook for about 8min or until the squash has only just started to soften. Remove lid, add some coconut oil and brown the squash and onions. Add the peppers and continue to cook until tender.
In another pan lightly saute the prawns in the garlic and some coconut oil. Don’t cook them all the way through as you will be adding them to the sauce.
Add the prawns to the coconut milk sauce and let them simmer for about 5min. Add this sauce to the pan with the browned acorn squash, add some of the green onions, stir and serve immediately. Garnish with remaining green onions.
The fragrant smell of the lemongrass and lime will be hard to resist, so utterly delicious, I hope you liked this one.