Ingredients:
| 1 cup pumpkin diced in 1 cm cubes | 3-4 medium fresh shitake or swiss brown mushrooms thinly sliced |
| 600 ml coconut milk | 250 ml vegetable stock |
| ½ tbsp vegetable oil | ½ tsp roasted white peppercorns |
| 2 medium coriander roots washed and scraped | 2-3 roasted small dried chillies, crumbled or whole |
| 60- 80 ml lime juice (to taste) | 50 ml light soy sauce |
| 4-6 slices ginger, thinly sliced | ½ cup coriander leaves |
| 4-6 red schallots wok charred in their skins | 1 tbsp crispy fried garlic garnish |
Method:
- In a wok on a low heat slowly char the shallots in their skins till tender to obtain a smokey flavour but not burn. Pop out of their skins.
- In a mortar and pestle, pound the peppercorns and coriander root to a robust paste.
- In a saucepan warm the vegetable oil on a low heat and fry the paste until fragrant and golden.
- Add the pumpkin cubes, stirring in.
- Add the coconut milk and red schallots, ginger, dried chilli and mushroom. Bring to a slow simmer and allow pumpkin to soften.
- Add the light soy sauce and simmer a further 2- 3 mins.
- Remove from the heat and stir in lime juice. Correct the seasoning with light soy sauce and ladle into a large serving bowl.
- Garnish with coriander leaves and crispy fried garlic and serve.
