5 Easy Thai Recipes You Need To Spice Up Your Week

WHAT YOU'LL NEED

2 lb 4 oz/1 kg Thai pumpkin or kabocha squash, peeled and seeded
6 cups (1.4 liters) coconut milk
1 cup (225 g) jiggery, palm sugar, or light brown sugar
¼ cup (50 g) granulated sugar
1 teaspoon salt
1¼ (300 ml) coconut cream

LET'S GET COOKING

Cut the pumpkin into sticks ½ x 1 inch/1 x 3 cm. Rinse under cold running water and transfer to a pan.

Add the coconut milk to the pumpkin sticks and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 10 minutes, or until the pumpkin has softened. Add the sugars and salt and return to a boil, then add the coconut cream. Return to a boil, remove from the heat, and serve.