Keto Thai Pumpkin Curry

Keto Thai Pumpkin Curry is a creamy, aromatic dish that combines the natural sweetness of pumpkin with rich coconut milk and fragrant spices. Perfectly spiced and satisfying, this dish is not only keto-friendly but also bursting with authentic Thai flavors.

Ingredients

• Pumpkin - 300 grams, diced
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Kaffir lime leaves - 2 leaves, torn
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil - a handful, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (392°F).
2. In a large bowl, combine diced pumpkin with olive oil, salt, and black pepper. Toss to coat evenly.
3. Spread the pumpkin on a baking sheet and roast in the preheated oven for 20 minutes, or until tender.
4. In a medium saucepan, heat a little olive oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
5. Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
6. Pour in the coconut milk and add the torn kaffir lime leaves. Stir well and bring to a gentle simmer.
7. Once the pumpkin is done roasting, add it to the saucepan, along with fish sauce and lime juice. Stir to combine and cook for an additional 5 minutes.
8. Remove from heat and serve hot, garnished with fresh basil.

Nutrition

• Calories: 380
• Protein: 6 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 32 g
• Saturated Fat: 28 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from pumpkin, which may support eye health.
• Coconut milk provides healthy fats that can promote satiety and energy.

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