Nutritional Info

Nutrition Facts

Serving Size 1 (211g)

Calories 448
Calories from Fat 186 (42%)
Amount Per Serving %DIV
Total Fat 20.7g 32%
Saturated Fat 10.3g 52%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 67.2mg 22%
Sodium 109.6mg 5%
Potassium 766.4mg 16%
Total Carbohydrate 42.1g 14%
Dietary Fiber 1.1g 5%
Sugars 1.3g
Protein 19.5g 39%

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Carrot And Pumpkin Curry

Source: perfect thai
Recipe Description
A delicate combination of sweet and spicy, this Thai dish of brightly colored carrots and pumpkin is delighful during the holidays.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/4 Pint(pt)  vegetable stock
1   fresh galangal, 1 inch piece sliced
2 Clove(clv)  garlic, chopped
1   lemon grass stalk, white part only
2   fresh red chilies, seeded and chopped
4   carrots, peeled and cut into chunks
8 Ounce(oz)  pumpkin, peeled, seeded and cut into cubes
2 Tablespoon(T)  vegetable or peanut oil
2   shallots, chopped finely
3 Tablespoon(T)  thai yellow curry paste
14 Ounce(oz)  coconut milk
6   sprigs fresh thai basil
1 Ounce(oz)  pumpkin seeds, toasted, to garnish


Pour the stock into a large pan and bring to a boil. Add the galangal, half the garlic, the lemongrass and chilies, and let simmer for 5 minutes. Add the carrots and pumpkin and let simmer for 5 to 6 minutes, until tender. Meanwhile, heat the oil in a wok or skillet and stir fry the shallots and the remaining garlic for 2 to 3 minutes. Add the curry paste and stir fry for 1 to 2 minutes. Stir the shallot mixture into the pan and add the coconut milk and basil. Let simmer for 2 to 3 minutes. Serve hot, sprinkled with the toasted pumpkin seeds.

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