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    You are in: Home / Recipes / Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari Recipe
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    Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 06, 2013

      Yum, this really hits the spot and so quick for such a delicious dish. Made pretty well as written, I did use the pumpkin, which I found an excellent choice, (Im sure sweet potato is equally good), I didnt have spinach, so I used green beans, which I always enjoy in coconut curries', and overall, just a comforting meal which guests would be wowed by!! Oh, I used some fresh Thai basil from the garden, because I have loads of it and it goes well in this sort of curry. Served with plain rice, loved the recipe, a keeper, thank you duonyte. Made for PRMR tag game

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    • on March 28, 2014

      This curry dish is really delicious and full of flavor. I used the sweet potato option as I don't have access to the pumpkin and I also left out the optional curry leaves. Served this delicious curried shrimp over rice along with a side salad. Will definitely make this dish again soon. Made for PRMR, March, 2014.

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    • on December 30, 2011

      We really enjoyed this simple to make recipe even though I skipped the ginger and curry leaves and vinegar. Thanks for sharing!

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    Nutritional Facts for Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.7
     
    Calories from Fat 152
    36%
    Total Fat 16.9 g
    26%
    Saturated Fat 12.1 g
    60%
    Cholesterol 142.8 mg
    47%
    Sodium 965.1 mg
    40%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 41.8 g
    167%
    Protein 17.8 g
    35%

    The following items or measurements are not included:

    ginger

    fresh spinach

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