H & Z's Pumpkin Thai Curry
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of H & Z's Pumpkin Thai Curry calories by ingredient
Introduction
Pumpkin Fest! Pumpkin Fest!Number of Servings: 20
Ingredients
-
1 Tbsp Olive Oil
3 small Onions
6 Carrots
Garlic, 2 cloves
Ginger Root, 1 tsp
1 can Coconut Milk
32 oz Free Range Chicken Broth
1 Tbsp yellow curry powder
1 Tbsp red curry paste
2 Tbsp fish sauce (patis)
6 cups Pumpkin -- 1 inch pieces
1.5 Yellow Peppers
Green Beans
1 head cauliflower
3 Chicken Breast, no skin
Peanuts, dry-roasted, .5 cup
.25 c cilantro
3 Tbsp lime juice
Directions
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.
