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)
1 1/2 teaspoons
Fish sauce (or soy sauce)
1 (1inch) pieces
Ginger, peeled and cut into 3 slices
Medium white onion peeled and thinly sliced
(1.5-2 pound) spaghetti squash, skin and seeds removed then cut into 1-inch chunks
In This Recipe
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.