Pumpkin in coconut milk

Name: Pumpkin in coconut milk
Cuisine: Thai
Ingredients: 250 ml/8½ fl oz coconut cream; 150 g/5 oz white caster sugar; a pinch of salt; 1 kg/2¼ lb ripe pumpkin, deseeded, and cut into 1 x 1.5 cm/½ x ¾ inch chunks; 1 litre/1¾ pints coconut milk; 1 litre/1¾ pints water; juice of 1 lime

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 litre/1¾ pints water
juice of 1 lime

Asia
Thailand
Dessert
Gluten-free
Vegan

Method

Put the water and lime juice in a large bowl and drop in the pumpkin chunks. Leave to soak for 30 minutes.
Mix the coconut milk, sugar and salt in a pan and cook over a medium heat, stirring, until the sugar has dissolved, then bring to the boil.
Drain the pumpkin and add to the boiling coconut milk in the pan, then reduce the heat and simmer for about 1