Creamy Kabocha Coconut Stew (Malaysian-Inspired)
Region: Malaysia
This recipe for Creamy Kabocha Coconut Stew is a local-style interpretation, inspired by Malaysian flavors, and is not guaranteed to be traditional or authentic. It offers a comforting, rich, and slightly sweet experience, perfect for a single serving. (AI Generated Draft)
Ingredients
- 100ml
- 1tbsp
- 0.5tsp
- 3leaf
- 1clove
- 150g
- 0.5piece
- 0.25tsp
- 1piece
- 0.25tsp
- 0.25tsp
- 50ml
Ingredient shopping
Open Google Maps to find nearby supermarkets and gather ingredients.
Steps
- 1
1. Heat cooking oil in a small pot over medium heat. Sauté shallot until fragrant and softened.
- 2
2. Add minced garlic and red chili (if using), stir-fry for another minute until fragrant.
- 3
3. Add kabocha cubes, curry powder, and turmeric powder. Stir well to coat the kabocha.
- 4
4. Pour in coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until kabocha is tender.
- 5
5. Season with salt and sugar (if using) to taste. Stir gently.
- 6
6. Serve hot, garnished with fresh coriander if desired.