Thai Red Pumpkin Curry Recipe

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Thai Red Pumpkin Curry
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Ingredients:

Directions:

  1. Heat wok or deep frying pan over high heat.
  2. Add oil, onions, ginger and curry and cook 1 minute.
  3. Add stock and coconut milk and bring to simmer.
  4. Add the pumpkin, cover and cook for 5 minutes.
  5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
  6. Stir in basil.
  7. Serve with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 629.75 Kcal (2637 kJ)
Calories from fat 261.34 Kcal
% Daily Value*
Total Fat 29.04g 45%
Cholesterol 32.24mg 11%
Sodium 9398.67mg 392%
Potassium 1615.94mg 34%
Total Carbs 80.15g 27%
Sugars 17.15g 69%
Dietary Fiber 7.77g 31%
Protein 11.84g 24%
Vitamin C 38.2mg 64%
Iron 6.2mg 34%
Calcium 111.5mg 11%
Amount Per 100 g
Calories 102.15 Kcal (428 kJ)
Calories from fat 42.39 Kcal
% Daily Value*
Total Fat 4.71g 45%
Cholesterol 5.23mg 11%
Sodium 1524.46mg 392%
Potassium 262.1mg 34%
Total Carbs 13g 27%
Sugars 2.78g 69%
Dietary Fiber 1.26g 31%
Protein 1.92g 24%
Vitamin C 6.2mg 64%
Iron 1mg 34%
Calcium 18.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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