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Recipe by Chef TJ Conwi, Ono Vancouver

Ingredients

400 gram OR 20 pc.s large prawns (Oceanwise or Sea Choice is best)
500 gram OR 1/2 medium-sized butternut, cubed (OR Kabocha or any other pumpkin/squash)
1 bunch kale, leaves chopped, stalk minced
1⁄2 cup oil
2 cups coconut milk
2 tbsp OR 60 ml. apple cider vinegar (or coconut vinegar)
5 cloves garlic, minced
1 small red onion, chopped
1 tbsp ginger chopped (coined)
1 pc. jalapeno or serrano, (OR chopped bell pepper for not too spicy)
1 teaspoon sambal oelek or sriracha
1 bay leaf
3 tbsp. OR 90 ml light (Japanese) soy sc.
Salt and cracked black pepper
2 cups cooked rice

Instructions

In a wok or large saucepan, heat up oil and sauté garlic until golden brown
Add onion and saute for 1 minute then add ginger
Add vinegar, soy sauce, bay leaf, sambal and simmer for 1 minute
Add squash and stir fry for 2 minutes
Add kale stalk and stir-fry for 2 minutes
Add coconut milk, bring to a boil and simmer for 3 minutes until squash is soft
Add kale leaves and simmer for 1 minute
Add prawns and simmer for additional 2 minutes OR until prawns are cooked.
Season with freshly ground black pepper and salt if needed.
Serve with steamed rice