Burmese Pumpkin Curry (Hin Thoke)

Instructions

1. 1Place a large heavy-bottomed pot (at least 6-quart capacity) over medium heat (approximately 148.9-162.8°C or 150-163°C). Add the 2 tablespoons of coconut oil and allow it to melt completely.
2. 2While the oil heats, finely dice the 1 large onion, mince the 3 cloves of garlic, and grate the 2.54 cm of ginger. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté, stirring frequently, for 5-7 minutes, until the onion is translucent and softened.
3. 3Add the 1 teaspoon of turmeric powder and 1/2 teaspoon of chili powder to the pot. Stir continuously for 1 minute, allowing the spices to become fragrant.
4. 4Peel the about 910 g of pumpkin and cut it into 2.54 cm cubes. Add the cubed pumpkin to the pot and stir well to ensure all pieces are coated evenly with the spices.
5. 5Pour in the 1 can of coconut milk and the 1 cup of vegetable broth. Increase the heat to medium-high (approximately 176.7-190.6°C or 175-190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (approximately 93.33-107.2°C or 93-107°C), cover the pot with a lid, and cook for 25-30 minutes, or until the pumpkin pieces are fork-tender and easily pierced.
6. 6In a small bowl, whisk together the 1 tablespoon of chickpea flour with 2 tablespoons of cold water until a smooth slurry forms. Pour this slurry into the simmering curry, stirring constantly, and continue to simmer for another 5 minutes, or until the curry has visibly thickened.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Roughly chop the 1/4 cup of cilantro and sprinkle it over the curry as a garnish. Serve the Burmese Pumpkin Curry immediately, perhaps alongside cooked white or brown rice.

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