Pumpkin in Coconut Milk
Pumpkin in Coconut Milk
Try this quick and easy Asian-inspired pumpkin recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 40 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 300 grams / 10½ oz of Yellow Pumpkin, cut into large pieces
  • 500 millilitres / 16 fl oz fresh Coconut Milk (Santan Cair)
  • 2 Turmeric leaves (Daun Kunyit), shredded
  • 1 cm fresh Turmeric (Kunyit), slice thinly
  • 1 tablespoon Turmeric powder
  • 250 grams / 8½ oz of fresh medium-sized Prawns, remove shell
  • 3 tablespoons / 1½ fl oz of dried Shrimps (Hebi, Udang Kering), soaked; or dried Anchovies (Ikan Bilis)
  • 4 Shallots (Red Onion)
  • 3 Garlic cloves
  • 1 cm / ½ inch fresh Ginger
  • White Pepper and salt to taste
  1. Place pumpkin into pan, and add in coconut milk. Simmer on low to medium heat to prevent coconut milk from curdling
  2. In a mortar, pound the dried shrimps and garlic into a rough paste
  3. Add rough paste, ginger and shallots into the pan. Cook till all ingredients tender. Add pinch of salt and pepper to taste
  4. Add in fresh turmeric, prawns and turmeric leaves
  5. Cook for a few minutes till prawns are just cooked
  6. Sprinkle shredded turmeric leaves. Add salt and sugar to taste before serving
  7. This dish is often served with a prawn chilli based sauce (sambal udang) and bitter bean or stink bean (Petai)

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