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

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Chef #573036's Note:

    Adapted from Donna Hay

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat wok or deep frying pan over high heat.
    2. 2
      Add oil, onions, ginger and curry and cook 1 minute.
    3. 3
      Add stock and coconut milk and bring to simmer.
    4. 4
      Add the pumpkin, cover and cook for 5 minutes.
    5. 5
      Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
    6. 6
      Stir in basil.
    7. 7
      Serve with rice.

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    Ratings & Reviews:

    • on October 14, 2007

      45

      This was good. I used the last of my red curry paste & needed the 2nd TB. The pumpkin cooked quicker than I expected so it was soft while the asparagus neeed more time. Pattypans weren't available so I sliced up a crookneck squash. Made for PAC Fall '07.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012

      55

      This Pumpkin Curry was absolutely delicious!! there were a few changes that I made to it as follows:
      1. instead of the pattypan squash AND because it is August and no fresh pumpkin is available at this time, I used a pound of butternut squash. Also added about 2 Tbs of sliced lemongrass during the first step while cooking the onions. ( A little secret from my Malay friend)
      2. I also added tofu in the last couple of mins of cooking for added protein and just because we love it in our curry dishes. First use extra firm tofu cut into 1 inch cubes. Dust with cornstarch then fry in 2 Tbs oil til all sides are lightly browned,( about 30 secs on a side). place tofu on paper towel to drain off excess oil. Add to curry last min just to heat through.
      3. I also added veggies from the fridg. that I wanted to use up; zuchini and some green beans added about 3 mins before curry done in addition to the asparagus.
      4. I also used homemade red curry paste 'Red Curry Paste' by tigerduck, Red Curry Paste, which is really fabulous! I had made mine pretty hot as we lived in Malaysia for four years near the Thai border and we love the authentic HOT. You can always add more coconut milk to the recipe if it is too hot for your tastebuds. Also,
      5. My husband dishes out his jasmine rice on his plate and pours the curry over the rice. I, however, love my curry in a bowl and add just a small amount of rice to it as I LOVE it more like a soup! Either way. . .this recipe is delicious!!

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

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    Nutritional Facts for Thai Red Pumpkin Curry

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.1
     
    Calories from Fat 230
    65%
    Total Fat 25.6 g
    39%
    Saturated Fat 19.8 g
    99%
    Cholesterol 0.0 mg
    0%
    Sodium 26.3 mg
    1%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.2 g
    29%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    Thai red curry paste

    vegetable stock

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