Thai inspired pumpkin

Name: Thai inspired pumpkin
Yield: 2
Ingredients: Lemon juice (about 2 tbsp.); Olive oil for frying; Grated fresh ginger (about 2x2cm in tuber shape); 0.5 dl Fish sauce; 0.5 dl Whipping cream (can be dispensed with); 1 can Coconut milk; 1 Red chili; 125 g Mushroom; 125 g Squash in fine ½ slices; 2 clove Garlic; 350 g Hokkaidi pumpkin

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Thai inspired pumpkin

		Lemon juice (about 2 tbsp.)
		Olive oil for frying
		Grated fresh ginger (about 2x2cm in tuber shape)
0.5	dl	Fish sauce
0.5	dl	Whipping cream (can be dispensed with)
1	can	Coconut milk
1		Red chili
125	g	Mushroom
125	g	Squash in fine ½ slices
2	clove	Garlic
350	g	Hokkaidi pumpkin

Instructions for Thai inspired pumpkin

To prepare the Thai inspired pumpkin recipe, please follow these instructions:

Pumpkins are cut into rustic slices.
Mushrooms and squash cut into thin slices. Chili and garlic chopped well.
Pumpkin is sliced in oil in a sauté pan. Chili, garlic and mushrooms are turned into the pumpkins. Add the coconut milk, whipped cream and fish sauce to the mixture, boil and season with ginger, lemon juice and salt and pepper. Let the dish simmer for 12-15 minutes. (Until the pumpkin slices are alent) add the squash to the last minute.

tips:
Serve the dish with basmati or jasmine rice.

Thai inspired pumpkin

Ingredients for Thai inspired pumpkin

Instructions for Thai inspired pumpkin

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