Description
A delicious and creamy Thai pumpkin curry noodle dish that combines the rich flavors of pumpkin and coconut milk with the perfect blend of spices.
Ingredients
Scale
- 200g rice noodles
- 1 cup pumpkin puree
- 1 can coconut milk (400ml)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup vegetable broth
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- Fresh basil leaves for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, combine pumpkin puree, coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Stir well to combine.
- Add vegetable broth and bring the mixture to a simmer over medium heat.
- Add mixed vegetables and cook for about 5-7 minutes until they are tender.
- Stir in the cooked rice noodles and mix until well combined.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the level of spiciness by adding more or less red curry paste.
- For a protein boost, add tofu or chickpeas.
- This dish can be made vegan by ensuring the curry paste is vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai Pumpkin Curry Noodles, Vegan Thai Recipe, Pumpkin Noodles, Thai Curry