Braised Pumpkin with Coconut Milk (Canh Bi Ro Ham Dua)

Ingredients

• 2 cups raw pumpkin, peeled and cubed (3/4")
• 2 cups sweet potato, cubed
• 1/2 cup dried wood ear mushrooms, soaked in water for 10 minutes, then chopped
• 2 cups coconut milk
• 1/4 cup thick coconut cream
• 1/2 cup raw peanuts, soaked in warm water
• 1/2 cup zucchini, sliced 1/4" thick
• salt
• 1 teaspoon sugar
• cilantro leaves, whole

Method

• Place pumpkin, sweet potatoes, mushrooms and thin coconut milk in a deep saute pan. Bring to a boil and simmer until nearly done. Add the thick coconut milk, peanuts, zucchini and bring to a boil again. Remove from heat. Season to taste with salt and sugar.
• Serve in a bowl and sprinkle with fresh cilantro.

Notes

• Description:
• "This is a traditonal Buddhist vegetarian dish finished with raw
• peanuts."
• SERVINGS: 6