With pumpkin and prawns
Recipe;
1. Heat oil in a frying pan over medium heat. Add the onion and cook for 2 to 3 minutes. Add the red curry paste and stir fry for 1 minute, or until fragrant.
2. Add coconut cream, chicken stock, and pumpkin. Simmer for 10 minutes, or until the pumpkin is almost tender. Add the prawns and simmer for a further 3 to 4 minutes, or until they begin to change color.
3. Take off the heat. Stir through the coriander. Garnish with the lime wedges and sliced red chili. Serve with steamed rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 607 | ||
Calories from Fat: 332 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 76mg | 23 % | |
Sodium 188mg | 6 % | |
Potassium 1030mg | 27 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 52.7g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 607
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