Stewed Pumpkin in Coconut Cream
Stewed fruit is a popular dessert in Thailand. Pumpkins, bananas and melons can all be prepared in this way, and you can even stew sweetcorn kernels or pulses such as mung beans and black beans in coconut milk.
Ingredients
- 1kg / 2¼Ib kabocha pumpkin
- 750mI / 1¼ pints / 3 cups coconut milk
- 175g / 6oz / ¾ cup sugar
- pinch of salt
- toasted pumpkin seed kernels and fresh mint sprigs, to decorate
Preparation
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- Cut the pumpkin in half using a large, sharp knife, then cut away and discard the skin. Scoop out the seed cluster and reserve a few seeds. Using a sharp knife, cut the pumpkin flesh into pieces that are about 5cm / 2in long and 2cm / ¾in thick.
- In a saucepan, bring the coconut milk, sugar and salt to the boil. Add the pumpkin and simmer for about 10-15 minutes until it is tender. Serve warm, in individual dishes. Decorate each serving with a mint sprig and a few toasted pumpkin seed kernels.
COOK'S TIP
To make the garnish, wash the pumpkin seeds to remove any fibres and pat them dry on kitchen paper. Roast them in a dry frying pan or, alternatively, spread the seeds out on a baking sheet and grill until golden brown; toss them frequently.
Serves 4-6.