Thai Red Curry Pumpkin Recipe

Name: Thai Red Curry Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13.5 oz can coconut milk; 2 T Thai red curry paste; 1 onion, chopped; 4 kaffir lime leaves; 6 oz. raw pumpkin or squask, chopped; 5 oz green beans, chopped; 1 red bell pepper, cut into strips; 3 small zucchinis, chopped; 7 oz can bamboo tips or shoots, drained and slice din half; 2 T fresh basil leaves, cut to desired size; 2 T lemon juice; 2 t brown rice syrup; 2 C cooked brown rice; 1/2 C water

Servings: persons

1 13.5 oz can coconut milk
2 T Thai red curry paste
1 onion, chopped
4 kaffir lime leaves
6 oz. raw pumpkin or squask, chopped
5 oz green beans, chopped
1 red bell pepper, cut into strips
3 small zucchinis, chopped
7 oz can bamboo tips or shoots, drained and slice din half
2 T fresh basil leaves, cut to desired size
2 T lemon juice
2 t brown rice syrup
2 C cooked brown rice
1/2 C water

1
1. In a wok, bring to boil the coconut milk, curry paste and 1/2 C water.
2
2. Add onion and lime leaves and allow to boil for 3 minutes.
3
3. Add pumpkin and simmer over medium heat for 8 minutes or until nearly cooked.
4
4. Add beans, red bell pepper, and zucchini. Simmer for another 5 minutes, adding water if sauce becomes too thick.
5
5. Add bamboo shoots and basil and continue cooking just until they are warmed.
6
6. Add the lemon juice and brown rice syrup, adjusting seasonings as necessary.
7
7. Serve over brown rice.

719

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 13.5 oz can coconut milk, 2 T Thai red curry paste, 1 onion, chopped, 4 kaffir lime leaves, and more.

Yes, Thai Red Curry Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Pumpkin

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