Vegetarian Pumpkin Curry : แกงแพนงฟักทอง

Pumpkin Curry : in Thai calls Gange Panang Fak Thong
For Serve 4 persons:

Ingredients:

• 300 grams pumpkin, peeled and cut into 2-cm-long pieces  
• 1/2 cup coconut Cream 
• l cup coconut milk l  
• 2 tablespoons of vegetarian Panange Curry Paste  
• 2-3 tablespoons water  
• 1 and a half tablespoons light soy sauce  
• 2 and a half teaspoons sugar  
• 1/2 cup yard-long bean, cut into 2-inch-long pieces  
• l/2 cup red spur chilies, thinly sliced
• 1/2 cup sweet basil leaves
• 3 kafflr lime leaves, thinly sliced  
• Sweet basil sprig, sliced red spur chili and sliced kaffir lime leaf for garnish.

แกงแพนงฟักทอง
Pumpkin Curry ( Gange Panang Fakthong)

How to cook:

1. place the pumpkin in the microvvave—safe dish and cook on high (l00%)
for 2-3 minutes, until soft.

2. In the saucepan, heat the coconut cream and coconut mllk until it
bubbles then reserve a spoonful of coconut mixture from the pan and
set aside for topping.

3. Add curry paste to the pan and fry over medium heat until it becomes
fragrant.

4. Add pumpkin and water to the curry and stir through.

5. Season with light soy sauce and sugar. Add yard-long bean and spur chili.
Stir through. Reduce heat and simmer for 2-3 minutes.

6. Taste and adjust seasoning to your favor.  Add the final touch with sweet
basil and kaffir lime leaves.

7. Before serving, top with a spoonful of cooked coconut mixture prepared in step 2 and garnish with sweet basil sprig, sliced red spur chili and kaffir lime leaf.