Ingredients
• 2 garlic cloves, crushed
• 1 small red onion, chopped
• 1 tsp (5ml) shrimp paste
• 1 stalk lemongrass
• 2 chillies, deseeded
• 600ml chicken stock
• 500g pumpkin cubes
• 1½ cans (600ml) coconut cream
• 3-4 tbsp (45ml) fish sauce
• 1 tsp (5ml) brown sugar
• Milled pepper
• 200g peeled prawns, optional
• Fresh basil or coriander, to serve
Preparation method
- Using a mortar and pestle or small blender, grind the first 5 ingredients into a paste.
- Heat a little peanut or coconut oil in a large pot, and then fry paste until aromatic (about 3 minutes). Add chicken stock, and stir to dissolve.
- Add pumpkin, and simmer until just tender.
- Stir in coconut cream, and heat through.
- Add the fish sauce, sugar and pepper, to taste.
- Add prawns, and cook to heat through.
- Scatter with herbs, and serve.