Burmese Pumpkin Curry (Buu Thee Hin)

Instructions

1. 1Prepare the pumpkin by peeling, seeding, and cutting the about 680 g of pumpkin into 2.54 cm cubes.
2. 2Finely chop the 1 medium onion, 3 cloves of garlic, and 2.54 cm of ginger.
3. 3Heat the 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat, about 175°C.
4. 4Add the chopped 1 medium onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
5. 5Add the chopped 3 cloves of garlic and 2.54 cm of ginger to the pot and cook for 1 minute more, until they smell fragrant.
6. 6Stir in the 1 tsp of turmeric powder and 0.5 tsp of chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
7. 7Add the 2.54 cm cubes of about 680 g pumpkin to the pot and stir well to coat them evenly with the spice mixture.
8. 8Pour in the 1 can of coconut milk and 0.5 cup of vegetable broth. Add the 1 tbsp of fish sauce and stir everything together. Bring the mixture to a gentle simmer.
9. 9Cover the pot, reduce the heat to low, and let it simmer for 25-30 minutes. Check the pumpkin by piercing a cube with a fork; it should be tender and easily pierced.
10. 10Remove the pot from the heat. Stir in the 2 tbsp of fresh cilantro.
11. 11Serve the Burmese Pumpkin Curry hot. It is excellent served with rice.

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