Recipe Makes for 4 Servings:

1 cup coconut milk

1 tbsp fish sauce

2 tbsp palm sugar

2 tbsp peanut oil

4 garlic cloves, finely chopped

1 oz fresh ginger, peeled and finely shredded

1.5 lbs pumpkin flesh, cubed

ground black pepper

a handful of curry or basil leaves, to garnish

chili oil, for drizzling

fried onion rings, to garnish

Directions:

In a bowl, beat the coconut milk and the fish sauce with the sugar until it has dissolved. Set aside.

Heat the oil in a wok or heavy pan and stir in the garlic and ginger. Stir-fry until they began to colour, then stir in the pumpkin cubes, mixing well.


Pour in the coconut milk and mix well. Reduce the heat, cover and simmer for about 20 minutes, until the pumpkin is tender and the sauce has reduced.


Season with pepper and garnish with curry or basil leaves and fried onion rings. Serve hot with rice and drizzled with a little chili oil. 



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..