Thai Pumpkin and Tofu Curry

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Thai Pumpkin and Tofu Curry calories by ingredient

Number of Servings: 4


    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 cubes
    1 package firm tofu, drained and cut into 1-inch cubes
    1 tablespoon sugar
    1 tablespoon fish sauce or soy sauce
    ¼ cup basil leaves
    1 teaspoon lime juice
    Cilantro 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.

TAGS:  Fish |

Member Ratings For This Recipe

  • no profile photo

    This was good, but not enough taste. Not enough curry sauce for the amount of pumpkin and tofu. Never mentions when to add tofu - just did that when I added to the curry sauce. I would double the coconut milk/curry sauce next time.
    No need to peel the kabocha-too much work
    - 2/2/11

  • no profile photo

    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