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Author Notes: Adapted from Culinary Vietnam by Daniel Hoyer. Originally calls for pumpkin but I prefer spaghetti squash. Try your own favourite squash in this almost-a-soup curry. —Judith
- 1 1/2 cups Unsweetened coconut milk, or 1 can (13oz)
- 3/4 cup Water
- 1 1/2 teaspoons Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Dry tumeric
- 2 teaspoons Fish sauce (or soy sauce)
- 1 (1inch) pieces Ginger, peeled and cut into 3 slices
- 1/2 Medium white onion peeled and thinly sliced
- 1 (1.5-2 pound) spaghetti squash, skin and seeds removed then cut into 1-inch chunks
- 2 tablespoons Chopped cilantro
- In a saucepan, mix the coconut milk and water. Add the sugar, salt, turmeric, and fish sauce; stir we'll to combine. Add ginger, onion, and squash and bring to a low boil. Stir gently and reduce heat to simmer.
- Cook about 20-25 min., stirring occasionally. Check if squash is tender and cook a few or minutes or as needed (add more water if getting dry). Remove from heat, remove ginger, and let sit a few minutes to thicken sauce. Garnish with cilantro and serve with warm white or brown rice.