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    You are in: Home / Recipes / Mashed Thai Red Curry Pumpkin Recipe
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    Mashed Thai Red Curry Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Sass Smith's Note:

    This is the companion recipe to Mashed Thai Red Curry Sweet Potatoes. It's a little milder in flavor. Any type of orange-fleshed squash or pumpkin can be substituted, but be aware that different moisture levels will affect the consistency of the final product. I used kabocha, but pumpkin or butternut would also be fine.

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    Units: US | Metric


    1. 1
      In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
    2. 2
      Cook for five minutes, stirring the curry into the coconut milk.
    3. 3
      Add squash, 2 tbs. butter and salt; mix to combine.
    4. 4
      Add maple syrup to taste.
    5. 5
      Butter small gratin dishes or a large casserole.
    6. 6
      Spoon mixture into dishes and dot with remaining butter.
    7. 7
      Broil for 3-4 minutes.

    Ratings & Reviews:

    • on March 25, 2013

      Shockingly delicious! Great texture, great over rice or spaghetti squash or by itself. This was a hit with ALL the people I served, a rare and wonderful unanimous thumbs up. This dish was suspiciously easy to make, even my severe ADHD didn't sidetrack me. Quick to make, made me actually appear to be a knowledgeable cook. tsk, tsk.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mashed Thai Red Curry Pumpkin

    Serving Size: 1 (155 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 232.8
    Calories from Fat 154
    Total Fat 17.2 g
    Saturated Fat 12.8 g
    Cholesterol 24.4 mg
    Sodium 490.9 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 1.4 g
    Sugars 13.5 g
    Protein 2.2 g

    The following items or measurements are not included:

    Thai red curry paste

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