Ingredients
2 cloves of garlic – chopped
1 onion – finely chopped
1 medium pumpkin peeled and deseeded – cut into 8
2 tins/800ml of Mai Siam coconut milk
1 tsp dried chilli flakes
1 tsp coriander seeds
1 lemon grass
1 tbsp grated ginger
1 lime – zested and juiced
1 red chilli – sliced thinly
½ bunch coriander – chopped
Cooking Method
Step 1
1. Pre heat oven to 180°C
Step 2
2. In a casserole dish with a little oil fry off the garlic and onion then add the pumpkin.
Step 3
3. Cover the pumpkin with coconut milk and add chilli flakes and coriander seeds. Add the lemon grass, ginger and ½ of the lime juice. Cover and bake in the oven for 20 minutes until tender (longer if needed)
Step 4
Once cooked, to serve, sprinkle sliced chilli, lime zest and coriander over the braised pumpkin and serve with stir fried Chinese vegetables or steamed rice.
