H & Z's Pumpkin Thai Curry
- Number of Servings: 20
Ingredients
1 Tbsp Olive Oil3 small Onions6 CarrotsGarlic, 2 cloves Ginger Root, 1 tsp 1 can Coconut Milk32 oz Free Range Chicken Broth1 Tbsp yellow curry powder1 Tbsp red curry paste2 Tbsp fish sauce (patis)6 cups Pumpkin -- 1 inch pieces1.5 Yellow Peppers Green Beans 1 head cauliflower3 Chicken Breast, no skinPeanuts, dry-roasted, .5 cup.25 c cilantro3 Tbsp lime juice
Cook chicken separately.
Chop all veggies into 1 inch pieces.
Sautee onions and carrots in olive oil. Add ginger and garlic when onions are opaque.
Add a cup of chicken broth, then half of coconut milk with curry powders and fish sauce.
Bring to boil.
Add pumpkin, bring heat to medium and cook for 5 minutes.
Add the rest of the veggies as well as chicken.
Let simmer for 10 minutes or until veggies are tender.
Add lime juice and top with cilantro and peanuts!
Makes 20 2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MAKALANI22.
Chop all veggies into 1 inch pieces.
Sautee onions and carrots in olive oil. Add ginger and garlic when onions are opaque.
Add a cup of chicken broth, then half of coconut milk with curry powders and fish sauce.
Bring to boil.
Add pumpkin, bring heat to medium and cook for 5 minutes.
Add the rest of the veggies as well as chicken.
Let simmer for 10 minutes or until veggies are tender.
Add lime juice and top with cilantro and peanuts!
Makes 20 2-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MAKALANI22.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 7.2 g
- Cholesterol: 14.8 mg
- Sodium: 432.8 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.5 g
- Protein: 9.0 g
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