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Thai Pumpkin and Coconut Curry Recipe

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Course: Dinner
Cuisine: Thailand
Keyword: Thai cuisine
CookingStyle: Simmering
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 281kcal
Author: Nazia Cooks
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Equipment

1 large sauce pan
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.

Ingredients

Instructions

  • Take a large sauce pan.
  • Add the chopped onion and olive oil.
  • Cook your chopped onion and then add the pumpkin pieces.
  • When the pumpkin pieces are half cooked then add the galangal, vegetable stock, minced garlic and ginger.
  • Add the coconut milk.
  • Add in the shredded coconut, lemon grass and rest of the ingredients into your curry.
  • Cook your ingredients for ten minutes.
  • Garnish it with cilantro leaves.
  • Your dish is ready to be served.

Video

Notes

  • Ingredient Variations: Feel free to experiment with protein additions such as shrimp, chicken, or tofu to customize your curry. Adjust cooking times accordingly to ensure everything is cooked to perfection.
  • Spice Level: Tailor the spice level to your preference by adjusting the amount of Thai chili paste or red pepper flakes. Remember, a little goes a long way, so start conservatively and build up gradually.
  • Coconut Milk Consistency: For a thicker curry, use only the creamy top portion of the canned coconut milk. Reserve the thinner liquid for adjusting the sauce's thickness later in the cooking process.
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Nutrition

Calories: 281kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1246mg | Potassium: 328mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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