Pumpkin Thai Red Curry - MYPROTEINâ„¢
Looking for a tasty way to use up leftover pumpkins? This Thai red curry is a deliciously hearty winter meal to warm up those dark nights. Make it now!
Ingredients
- 600g pumpkin (peeled and cubed)
- 1 tbsp. coconut oil
- 1 onion (finely chopped)
- 1 red chilli (finely chopped)
- 3 garlic cloves (crushed)
- Thumb-sized piece of ginger (finely chopped)
- 2 tbsp. Thai red curry paste
- 400ml chicken stock
- 1 tin coconut milk
- 1 tsp. turmeric
- A pinch of chilli powder
- 1 broccoli (florets removed from stem)
- Salt and pepper
More Like This
Red Thai Pumpkin Curry Recipe
eatbyalex.com
Pumpkin and Thai Red Curry Chicken Recipe - BettyCrocker.com
bettycrocker.com
Thai Pumpkin Curry Recipe | Creamy, Comforting & Easy to Make
mealsbymr.com
Pumpkin Thai Curry – Pinch Me Dining
pinchmedining.com
Thai Pumpkin Curry (Gaeng Fak Thong) | olivemagazine
olivemagazine.com
Thai Pumpkin Curry in a Whole Roasted Pumpkin - Healthy World Cuisine
hwcmagazine.com
Thai Pumpkin Curry in a Whole Roasted Pumpkin - Healthy World Cuisine
hwcmagazine.com
Thai red curry duck with pumpkin Recipe - Los Angeles Times
latimes.com