1 |
butternut pumpkin, peeled, grated and seeds reserved |
|
olive oil, for drizzling |
2 teaspoons |
caster sugar |
1 tablespoon |
peanut oil |
4 |
eschalots, peeled and thinly sliced |
2cm |
piece ginger, peeled and thinly sliced |
4 |
garlic cloves, thinly sliced |
1 bunch |
coriander, leaves picked, stems thinly sliced |
60ml |
tamarind puree |
250ml |
vegetable stock |
125ml |
coconut cream |
|
fish sauce, to taste |
2 |
bird's eye chillies, very thinly sliced |
4 |
spring onions, thinly sliced diagonally |
2 |
kaffir lime leaves, finely shredded |