I put the first seven ingredients in the saucepan first, then add the oil and turn on the heat--otherwise it starts smoking before you can get all the ingredients in.
|You can definitely make this without the|
Nam Pla (fish sauce)--I hardly notice the
difference, though it's more authentic with
real Thai ingredients, of course.
After you've simmered until the squash is tender, it's a cinch to blend it up in batches--I usually pour two servings worth right into a Tupperware container to freeze so Allen and I can have some later. My kids do like it, but not as much as Allen and I do. It's yummy to stir in cooked rice or steamed broccoli . . . or, if you can't stand eating an entirely vegetarian meal, crumbled bacon is always good, too.