Thai Fresh Pumpkin Salad Recipes
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
THAI FRESH PUMPKIN SALAD
Make and share this Thai Fresh Pumpkin Salad recipe from Food.com.
Provided by Yaffa
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in medium bowl and serve.
Nutrition Facts : Calories 103.5, Fat 7.1, SaturatedFat 1.1, Sodium 5.2, Carbohydrate 10.6, Fiber 1.8, Sugar 3.8, Protein 1.8
THAI MUSHROOM PUMPKIN CURRY RECIPE
Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot utilizing pureed' pumpkin, red curry paste and rich coconut milk. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
- In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
- Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
- To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
- Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
- Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
- Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.
- Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.
Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 28 g, Protein 12 g, Fat 26 g, SaturatedFat 20 g, Sodium 652 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 4 g
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