Pumpkin with chili and anise basil

Ingredients for 4 servings:

• 3 tbsp shrimp(s), dried
• ½ tsp shrimp paste
• 2 coriander roots
• 10 white peppercorns
• 2 garlic cloves, chopped
• 2 shallots, chopped
• 125 ml coconut milk, thick
• 125 ml coconut milk, thin
• 300 g butternut squash, cut into 4 cm cubes
• 2 large red chili peppers, halved lengthwise
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tsp lime juice
• 12 leaves of basil (Bai Horopha), anise basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Phat Fak Thawng Kub Phrik

Soak 2 tablespoons of the dried shrimp in cold water for 20 minutes, then drain. Grind the shrimp paste, the remaining dried shrimp, garlic, shallots, coriander, and pepper into a paste in a mortar and pestle (or use a blender). Bring the thick coconut milk to a boil in a saucepan or pan and simmer for 5 minutes. Add the paste, mix well, and reduce for another 2 minutes. Then add the pumpkin, chili, soaked shrimp, and thin coconut milk and simmer for another 10 minutes, until the pumpkin is cooked but not falling apart. The pumpkin will soften surprisingly quickly; you’ll also need to stir frequently to prevent it from sticking. Season with the fish sauce, palm sugar, and lime juice, and simmer for another 2 minutes. Then stir in the basil leaves and serve immediately. Tip: I didn’t have any dried shrimp available, so I used 1 1/2 teaspoons of shrimp paste for the seasoning paste. You have to be careful with the salt, though, as the paste is already heavily salted. For a thinner coconut milk, you can dilute the thicker canned coconut milk with a little water, so it doesn’t have a creamy consistency, but rather a milky consistency.