Pumpkin Curry Recipe (Thai Style)
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Dassana's Veg Recipes · by Dassana Amit

Pumpkin Curry Recipe (Thai Style)

NUTRITION · PER SERVING—
CAL 12%·PRO 7%
CARBS 13G23% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 20G76% OF CAL
17G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai coconut curry made with pumpkin, eggplant, peas, and red curry paste. Balanced sweet, spicy, and savory flavors served over rice or with flatbread.

mainthaicurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons coconut oil (or any neutral flavored oil)
  • ¼ cup red curry paste ( or panang curry paste)
  • 2 cups or 200 grams pumpkin (– chopped, any variety)
  • 2 tablespoons Thai pea eggplants ( – optional)
  • ½ cup green peas (– frozen)
  • 2 tablespoon lemon grass stalks (– chopped into large pieces)
  • 1 tablespoon kaffir lime leaves (– chopped or torn)
  • ¼ teaspoon or 1 to 2 bird's eye chillies (– sliced or Thai red chillies)
  • 1.25 to 1.5 cups water (or add as required)
  • salt (as required)
  • 1 cup coconut milk (– thick, canned or homemade)
  • 1 teaspoon dark soy sauce (or ½ teaspoon regular soy sauce or light soy sauce)
  • 1 teaspoon raw sugar
  • 1 to 2 tablespoons coriander leaves ( (cilantro) or Thai basil, for garnish)
PREP
—
SODIUM
915MG
ESTIMATE
COMPLETE

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