Gaeng Daeng Namtoa Gai (Thai Pumpkin Curry)

Serves: 8

Your rating: None (25 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Heat canola oil and red curry paste in a large pot over medium-high heat; stir constantly until fragrant, about 1 minute. Stir in 3 tablespoons of the coconut milk and let it cook for 30 seconds. Add chicken or mushrooms and stir until cooked through. Pour in water and stir in squash or pumpkin and let cook for 8 minutes on medium heat.

Stir in the remaining coconut milk and bring back to a boil. Stir in basil and sugar, if using, and cook for only 30 seconds, stirring well.

Each serving: 220 cal, 15g fat (7g sat), 0mg chol, 300mg sodium, 11g carb, 3g fiber, 10g protein

Recipe by Pranee Halvorsen, PCC Cooks instructor

More about: coconut milk, curry, pumpkin, winter squash

Comments

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too spicy!

Wondering if I did something wrong. This turned out SO spicy--and I do enjoy some spice (I usually go for 2 stars at a Thai restaurant) but this was too hot. I used only half the called for red curry paste (1.5 Tbsp as opposed to 3 Tbsp). I used the Thai Kitchen brand. Wondering if it was a typo--should that have been 3 TSP (teaspoons instead of tablespoons)? Otherwise it had a nice flavor. I will make again, just cut down the curry paste quite a bit.

RE: Too Spicy!

Hello,

Thanks for pointing this out. We are going to modify this recipe to say 3 teaspoons or more according to your preference. This should help with the issue of spiciness.

Thanks again,

Tom Monahan
PCC Natural Markets

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