Piping Pot Curry · by Meeta Arora★ 5.0 (1)
Thai Pumpkin Chicken Curry
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 34%
CARBS 14G18% OF CAL
2G FIBER4G OTHER7G TOTAL SUGAR
FAT 22G64% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant and creamy curry with pumpkin, chicken thighs, coconut milk, and Thai red curry paste. Warming and cozy, ready in under 30 minutes for an easy fall dinner.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups Pumpkin or Kabocha squash (bite-sized pieces, 1 lb )
- 1 can Coconut Milk (14oz)
- 3 tablespoon Red Curry Paste (adjust to taste)
- 1 pound Chicken thighs (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Fish Sauce (or soy sauce )
- 1 tablespoon Brown sugar (or palm sugar )
- 5-6 Kaffir lime leaves (crushed )
- 8-10 Thai basil leaves
- 1 cup Red Bell Pepper (sliced, or a mix of red and green. )
- Salt (to taste )
- 1/2 Lime or Lemon (juiced)
- Roasted Peanuts (optional, for garnish )
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 34%
CARBS 14G18% OF CAL
2G FIBER4G OTHER7G TOTAL SUGAR
FAT 22G64% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 707mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 707MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.