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12Ingredients
65Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 coconut milk (14 fluid oz can, do not shake!)
- 2 Tbsp. red curry paste
- 2 tsp. minced garlic
- 1/2 tsp. ground ginger
- 2 chicken breasts (diced into bite-sized pieces, or use chickpeas for a vegetarian version)
- 1 cup canned pumpkin
- 1 cup low sodium chicken stock (vegetable stock)
- 16 oz. frozen broccoli (defrosted in the refrigerator, or fresh)
- 1 tsp. fish sauce
- 1 tsp. brown sugar
- 1/2 cup thai basil leaves
- 14 oz. whole wheat penne (cooked according to package directions)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium280mg12% |
| Potassium840mg24% |
| Protein41g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A200% |
| Vitamin C8% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Hinkelman 5 years ago
This is a great base curry recipe. The options are endless. I used extra red curry paste and didn’t have enough basil or broccoli for the full recipe. Regardless, it was very tasty . I will definitely make this again
Kwala Khensane Xavier 5 years ago
The pumpkin really adds the mouth water to this spicy dish i Love it easy to make and perfect for gloomy weather over some red wine