Pumpkin in Coconut Milk

• 1 1/2 cups unsweetened coconut milk, or 1 (13-ounce) can
• 3/4 cup water
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dry turmeric
• 2 teaspoons fish or soy sauce
• 1 (1 1/2-inch) piece ginger, peeled and cut into 3 slices
• 1/2 medium white onion, peeled and thinly sliced
• 1 (1 1/2-2-pound) pumpkin, skin and seeds removed, then cut into 1-inch chunks
• 2 tablespoons chopped cilantro or Vietnamese coriander

1. In a saucepan, mix the coconut milk and water; add the sugar, salt, turmeric, and fish sauce; stir well to combine.
2. Add the ginger, onion, and pumpkin, and bring to a low boil; stir gently and reduce the heat to simmer.
3. Cook for about 20-25 minutes, stirring occasionally.
4. Check to see if the pumpkin is tender and cook a few more minutes or as needed (add a bit more water if the sauce gets too dry).
5. Remove from the heat, remove the ginger, and let sit a few minutes to thicken the sauce.
6. Garnish with cilantro and serve.

unsweetened coconut milk, water, sugar, salt, turmeric, fish, ginger, white onion, pumpkin, cilantro

Taken from www.cookstr.com/recipes/pumpkin-in-coconut-milk (may not work)