Glazed pumpkin in coconut milk

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This creamy vegetable dish would make a very good accompaniment to a spicy curry or just serve it with plain rice or lemon rice.

The recipe is an excellent way to use up that glut of squashes you get every autumn, although this recipe calls for pumpkins, butternut squash or similar squashes would work just as well.

Glazed pumpkin in coconut milk
Pumpkin in coconut milk
Servings:Serves 6
Calories per serving:338
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:13th November 2013

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Pumpkins are for decoration, not food



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. 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
  2. Pour the coconut milk into a large bowl
  3. Add the nuoc mam, tuk trey or nam pla
  4. Add the sugar to the coconut milk. If using block jaggery, grate it first
  5. Whisk this mixture until the sugar is dissolved
  6. Heat 2 tablespoons of the oil in a wok and stir-fry the ginger and garlic until they start to take colour
  7. Add the pumpkin cubes and stir-fry for a minute or two
  8. Reduce the heat and add the coconut mixture, cover and simmer for 20 to 25 minutes
  9. If too liquid for your taste then increase the heat and reduce a little
  10. Season with black pepper, divide into serving bowls
  11. Drizzle with chilli oil, garnish with basil leaves and fried onions
  12. Serve immediately

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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