Thai Pumpkin in Coconut Milk | Fakthong Gang Buad | ฟักทองแกงบวด

Ingredients

• 17.6 ounces pumpkin
• 1 cup Thai dessert scented coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/2 teaspoon salt

Steps

1. 1

   Wash the pumpkin. Cut it in half and scoop the seeds out. Then cut into bite-sized pieces, leaving the skin on or cutting it off, depending on your preference.

2. 2

   Add coconut milk and water to a small saucepan over medium heat. Then add sugar and salt. Stir to incorporate.

3. 3

   Add bite-sized pieces of pumpkin to the pan and allow to simmer in the sweetened coconut milk until they are fork tender, about 15 minutes. Serve while still hot.