Squash Hor Mok

INGREDIENTS:
METHOD:
In a rondeau, heat coconut milk. Add red curry paste and krachai; sauté until aromatic. When aromatic, add Kabocha squash; sweat. Add coconut milk and water, and bring to a boil. When boiling, reduce heat and simmer until squash is soft. Stir in soybean paste and palm sugar. Transfer to a Vita-Prep; blend and season with salt. Cool.
In a Vitamix, combine eggs and Kabocha Curry Base; blend. Line a ramekin with banana leaf and place on perforated sheet pan. Ladle 6 ounces Custard per ramekin. Cover ramekin with plastic wrap, steam in a Combi Oven for 18 minutes on the middle rack. Serve immediately or reheat in salamander at pick-up.
Garnish with salted bai makrut-infused coconut cream, candied coriander and pumpkin seeds, and finish with red Thai chiles.

Chef Ann Redding
- Uncle Boons
7 Spring Street
New York, NY 10012
www.uncleboons.com..

Chef Matt Danzer
- Uncle Boons
7 Spring Street
New York, NY 10012
www.uncleboons.com..