Ingredients
1tbs vegetable oil
1 bunch of spring onions or 1 medium onion, finely chopped
750g pumpkin; peeled and cut into half inch cubes, discard seeds
500ml (1can) of coconut milk
1 bunch of coriander leaves, washed and chopped
0.5tbs of salt
2tbs Thai fish sauce or soya sauce
Preparation
In a large pand saute the onions in the hot oil, till soft, add the pumpkin cubes and stir well. Add the coconut milk, stock and coriander and bring to boil. Add the salt and simmer over a medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2-3 minutes. Season to taste. You could also add a little lime juice if you like the flavour.
