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Thai Red Curry with Kabocha Recipe

Looking for an easy Thai Red Curry with Kabocha recipe? Learn how to make Thai Red Curry with Kabocha using healthy ingredients.


Submitted by abbyeeyore

Makes 4 servings



1 large kabocha squash 8 oz firm tofu, cut into bite sized chunks 1 large handful green beans, cut in half 1 red bell pepper, diced 2 kaffir lime leaves, torn (check your local Asian market for these) 6 Thai basil leaves, chopped (check your local Asian market for these, too) 1 tbsp canola oil 3 tbsp red thai curry paste (not sauce?paste) 1 (15-oz) can coconut milk 1/4 cup water 1 tbsp fish sauce 2 tsp brown sugar 2 red thai chilies, pierced several times with a knife cooked jasmine rice for serving

Recipe Ingredients for Thai Red Curry with Kabocha

1 cup Kabocha Squash
3 tsp 100% Pure Canola Oil
3 oz Chicken Breast Strips Bagged
1/2 cup Cut Green Beans
1 cup (1" pieces) Cauliflower
3 tbsp Red Curry Paste
1 cup Carb Countdown Fat Free Dairy Beverage
3 oz Pure Coconut Water
1 tbsp Fish Sauce
2 tsp unpacked Sugars, Brown

Recipe Directions for Thai Red Curry with Kabocha

  1. Preheat oven to 400 degrees. Drizzle olive oil on a foil lined sheet tray. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove and let cool completely.

  2. In a large pot or deep pan, heat the canola oil over medium high heat. Add the curry paste and mash into hot oil so all the paste gets incorporated. Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry ?clumps? remain.

  3. Add water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer. Add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.

  4. Peel or slice kabocha squash away from peel. Chop into large chunks and add along with the tofu to the curry sauce. Serve curry over jasmine rice (don?t eat the chilies!).

Categories

Asian

Nutrition Facts
Serving Size 224.5g
Amount Per Serving
Calories
124
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
1000mg
42%
Potassium
110mg
3%
Total Carbohydrates
11.8g
4%
Dietary Fiber
2.6g
10%
Sugars
6.1g
Protein
9.4g
Vitamin A 65% Vitamin C 33%
Calcium 11% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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