Pumpkin Curry with Evaporated Milk
Approx. 30 min
Hearts of Palm
Red Curry Paste
Slice the hearts of palm, Thai pumpkin and aubergines. Set aside.
Dilute the red curry paste with Shaoxing Wine.
Put the shallots and chopped garlic into the Ultimate Rice Cooker. Keep the lid open. Saute by selecting any function. Add red curry paste.
Put in the hearts of palms, pumpkin, aubergines, salt, sugar and water.
When the pumpkin becomes tender, pour in evaporated milk and sweet basil. Serve.
Maria's Tips: If local aubergines are used, put them into the pot later since they contain abundant moisture.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference