Thai Pumpkin and Tofu Curry
- Number of Servings: 4
Ingredients
1 teaspoon pre-made Thai red curry paste (or to taste, check for spiciness)1 14 ounce can coconut milk (light is ok)½ teaspoon lime zest 1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes1 package firm tofu, drained and cut into 1-inch cubes1 tablespoon sugar1 tablespoon fish sauce or soy sauce¼ cup basil leaves1 teaspoon lime juiceCilantro leaves to garnish (optional)
In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside.
Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user AUSTINITE.
Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user AUSTINITE.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 19.2 g
- Cholesterol: 0.0 mg
- Sodium: 657.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.7 g
- Protein: 15.3 g
Member Reviews
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MAEDAE66
I made this, yet again, but this time over cooked the kabocha and it turned to moosh. Be wary of that when you're boiling it. Before you cook the tofu, be sure to squeeze out all the liquid by placing it between 2 plates and put something heavy on top, like a text book. Then cut it up and fry it. - 4/4/09