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[title] => Crema thai de calabaza y leche de coco con cilantro
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- 1 calabaza (variedad cacahuete o butternut) de tamaño mediano
- 2 cucharadas de aceite de oliva
- 1 cebolla
- 1/2 cucharada de jengibre fresco picado
- 1 chile
- 1 cucharadita de semillas de cilantro en polvo
- 1 litro de caldo de pollo o de verduras
- Cilantro fresco • 400 ml de leche de coco
- 1 cucharada de azúcar moreno
- 50 ml de nata líquida
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Precalentamos el horno a 175 grados. Mientras tanto, partimos la calabaza en dos, vaciamos las semillas con una cucharada y envolvemos cada mitad en papel de aluminio. Horneamos la calabaza durante 45 minutos o hasta que su interior este tierno.
Una vez horneada la calabaza, salteamos la cebolla junto con el jengibre y el chile y añadimos las semillas de cilantro. Con la ayuda de una cuchara incorporamos la calabaza asada a la cazuela descartando la piel.
Añadimos el caldo y cocemos durante unos 15 minutos.
Incorporamos la leche de coco, el cilantro fresco y el azúcar y trituramos.
Servimos con un chorrito de nata líquida y unas hojas de cilantro frescas.
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