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Pumpkin in Sweet Coconut Cream (Fak Thong Kaeng Buat)

[Photographs: Leela Punyaratabandhu]

Notes: When it comes to this dish, I use either one of the two—and only two—types of pumpkin: calabaza (which resembles the most common type of pumpkin used in Thailand in this dish) and kabocha (squash). These two have much firmer texture than other types of pumpkins and are the most suitable for this application. I don't recommend anything else including sweet-ish squashes such as butternut or delicata. I use granulated sugar here. But you can use palm sugar or a combination of palm sugar and granulated sugar. Just work out the amounts according to your liking.

About the author: Leela is the author of the Thai food blog SheSimmers.com. You can follow her at @shesimmers

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