Burmese Pumpkin Curry (Buu Thee Hnat)
A vibrant and flavorful Burmese curry featuring pumpkin, coconut milk, and aromatic spices. This gluten-free dish is perfect served with rice.
Ingredients
- about 680 g Pumpkin
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 teaspoon Turmeric Powder
- 1/4 teaspoon Chili Powder
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 2 tablespoons Peanut Oil
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the peanut oil in a large pot over medium heat.
- 2Add the chopped onion and cook until softened, about 5 minutes.
- 3Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 4Stir in the turmeric powder and chili powder (if using).
- 5Add the cubed pumpkin and coconut milk. Bring to a simmer.
- 6Reduce the heat to low, cover, and simmer for 20 minutes, or until the pumpkin is tender.
- 7Stir in the fish sauce and lime juice.
- 8Serve the curry over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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