Fish

Thai Pumpkin and Tofu Curry takes several minutes to prepare.

Thai Pumpkin and Tofu Curry takes several minutes to cook.

Thai Pumpkin and Tofu Curry makes 4 servings.

The ingredients for Thai Pumpkin and Tofu Curry are:

1 teaspoon pre-made Thai red curry paste (or to taste, check for spiciness)
1 14 ounce can coconut milk (light is ok)
½ teaspoon lime zest
1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
1 package firm tofu, drained and cut into 1-inch cubes
1 tablespoon sugar
1 tablespoon fish sauce or soy sauce
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)

Here is how you make Thai Pumpkin and Tofu Curry:

In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside.Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice. Number of Servings: 4Recipe submitted by SparkPeople user AUSTINITE.

The nutritional information for Thai Pumpkin and Tofu Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 272.7

• Total Fat: 19.2 g
• Cholesterol: 0.0 mg
• Sodium: 657.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 3.7 g
• Protein: 15.3 g