Pumpkin Curry Recipe
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Feasting at Home · by Tonia | Feasting at Home★ 5.0

Pumpkin Curry Recipe

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 30%
CARBS 38G32% OF CAL
8G FIBER15G SUGAR15G OTHER
FAT 34G64% OF CAL
25G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy curry with chicken, pumpkin, and Thai aromatics like lemongrass and curry paste in coconut milk. Warm and aromatic, great for meal prep and fall dinners.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb protein: cubed tofu or chicken breast or thigh, thinly sliced, or shrimp (or sub 2 1/2 cups more veggies)
  • 1 tablespoon coconut oil
  • 1 medium shallot, finely diced
  • 1 tablespoon ginger, finely minced, or use ginger paste
  • 2 tablespoons lemongrass, finely chopped or lemongrass paste
  • 3-6 tablespoons red curry paste or homemade red curry paste
  • 1/2 cup vegetable broth or chicken broth
  • 1- 2 tablespoons fish sauce (or vegan fish sauce)
  • 1 tablespoon coconut sugar or brown sugar
  • 2 cups pumpkin, peeled and cut into 1-inch cubes (Use a sugar pie pumpkin or winter squash works too! Cut in half, scoop out the seeds, and peel.)
  • 8 makrut lime leaves (leave whole)
  • 1 can coconut milk, full-fat
  • 1 cup bell peppers, cut into 1-inch dice
  • 1-2 tablespoons lime juice
  • 1 cup Thai basil, or regular basil, chopped
PREP
20M
SODIUM
1279MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.