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Thai Pumpkin, Coconut & Fish Stew

Here's how you make Thai Pumpkin, Coconut & Fish Stew
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  • Servings: 5
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 3 tablespoons oil (vegetable oil)
  • 1/2 cup red onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons gingerroot, minced
  • 1 teaspoon red pepper flakes
  • 4 cups chicken stock (or water)
  • 2 to 3 cups pumpkin, cubed (cut in cubes)
  • 2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 3 tablespoons lime juice
  • 2 tablespoons granulated sugar
  • 1/2 pound white fish (cut in pieces, and/or shrimp)
  • 1/2 red bell pepper, cubed (stemmed, seeded)
  • 1 can (14 ounce) coconut milk
  • Fresh basil leaves, cut across into chiffonade (preferably Thai Basil variety)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a fairly large pot, heat the oil and stir-fry the onion, garlic and ginger until their fragrance is released. Stir in the red pepper flakes.

  • Step 2: Pour in the chicken stock or water, bring to a boil and add the pumpkin. Lower the heat and cook until the pumpkin is tender, about 10 minutes.

  • Step 3: Meanwhile, in a small bowl; mix together the shrimp paste, fish sauce, lime juice and sugar. Stir these seasonings into the pot. Shortly before serving add the fish and red bell pepper; cook just until the fish is cooked through. Add the coconut milk and let it warm.

  • Step 4: Taste carefully for seasoning, balancing sweet, sour, salty and hot, adjusting as needed. Serve the soup in bowls with a generous handful of fresh basil on top.

We hope you enjoy this recipe!

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