Preparation Time30 minutes
|2 tablespoons||fish sauce|
|1/2 teaspoon||red pepper flakes|
|4 teaspoons||curry powder|
|2 teaspoons||whole cumin|
|1 medium, minced||yellow onion|
|1 tablespoon, minced||fresh ginger|
|1/2 cup||coconut milk|
|1 tablespoon||lime juice|
|1.5 teaspoons||coriander, whole|
|2 tablespoons, minced||fresh garlic|
|4 cups cubed||pumpkin, fresh|
|2/3 cup||vegetable oil|
1. Add all ingredients except pumpkin and coconut milk to a food processor and mince very finely. If you don't have a food processor, just mince all the whole ingredients very finely and mixed them all together.
2. Fry the mixed spices, onion, etc at medium heat for 5 minutes, until very fragrant. Stir frequently to avoid burning.
3. Add the coconut milk and 2/3 cup water to the mixture and stir to produce a thick sauce.
4. Add the cubed pumpkin and cover. Let simmer for 20-30 minutes until pumpkin is fork tender. Serve over rice.