Ingredients /nutrition
- 80 g sliced shallots
- 15 g sliced ginger
- 3 tbsp vegetable oil
- 150 ml chicken stock
- 650 g pumpkin chunks
- 1 sliced turmeric leaf
- 3 kaffir lime leaves
- 1 stalk lemon grass
- 9 bird's eye chilies (cili padi)
- 350 ml coconut milk
- 15 g sliced lemon basil
- 75 g sliced scallions
- salt to taste
Methods / instructions
- Using a stone mortar, grind shallots and ginger into a smooth paste.
- Heat up oil and saute paste until fragrant.
- Add in chicken stock, pumpkin, turmeric leaf, lime leaves, lemon grass, bird’s eye chilies and coconut milk.
- Stir briefly, bring to boil, reduce heat and simmer gently until pumpkin is soft.
- Add remaining ingredients and cook for a further 3 minutes.
- Serve hot.
Servings: 4
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