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List of ingredients for Glazed pumpkin in coconut milk


* 200 ml (7 lf oz) canned coconut milk
* 1 tablespoon nuoc mam, tuk trey or nam pla (all varieties of fish sauce used for its saltiness)
* 2 tablespoons (30 ml) jaggery or brown sugar
* 4 tablespoons (60 ml) peanut oil
* 4 garlic cloves, peeled and crushed
* 25 g (1 oz) fresh root ginger (weight after peeling), grated
* 675 g (1.5 lb) pumpkin flesh (weight after peeling), cubed
* Handful of coriander leaves or torn basil leaves, for garnishing
* Freshly ground black pepper
* Chili oil for garnishing
* 1 onion, peeled and sliced

===Method===
* Heat the 2 tablespoons of oil in a frying pan and fry the onions until golden, drain and lay on paper towels to remove any excess oil and reserve for garnishing
* Pour the coconut milk into a large bowl
* Add the nuoc mam, tuk trey or nam pla
* Add the sugar to the coconut milk. If using block jaggery, grate it first
* Whisk this mixture until the sugar is dissolved
* Heat 2 tablespoons of the oil in a wok and stir-fry the ginger and Garlic until they start to take colour
* Add the pumpkin cubes and stir-fry for a minute or two
* Reduce the heat and add the coconut mixture, cover and simmer for 20 to 25 minutes
* If too liquid for your taste then increase the heat and reduce a little
* Season with black pepper, divide into serving bowls
* Drizzle with chilli oil, garnish with basil leaves and fried onions
* Serve immediately
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Glazed_pumpkin_in_coconut_milk

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