Thai salmon with butternut squash

Ingredients

• 250 g salmon fillet with skin
• 250 g butternut, peeled and diced
• 2 cloves garlic, finely chopped
• 2 tablespoons vegetable oil
• 200 ml vegetable broth
• 1 lemon grass stalk, cut in half
• 1/2 teaspoon curcuma
• 1 teaspoon freshly grated ginger
• 1 tablespoon butter
• 50 ml coconut cream
• dried chilli flakes
• black sesame
• Thai basil
• 1 teaspoon of lemon juice
• sea salt + black pepper