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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 3 -4 shallots, unpeeled
- 1 1/4 lbs peeled pumpkin or 1 1/4 lbs butternut squash
- 2 cups coconut milk
- 2 cups chicken broth
- 1 cup loosely packed coriander leaves (cilantro)
- 1/2 teaspoon salt
- 2 tablespoons Thai fish sauce, to taste
- fresh ground black pepper
- 1/4 cup minced green onion (optional)
Method
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
- Peel, cut the shallots lengthwise in half, and set aside.
- Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
- Stir in the fish sauce and cook for another 2 to 3 minutes.
- Taste for salt and add a little more fish sauce if you so desire.
- At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
- Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
- Leftovers freeze very well.
