Vegetarian Cuisine: Thai Red Curry Pumpkin

6 servings of Thai Red Curry Pumpkin
120 Kcal per serving

3 cups pumpkins, 360g

4 Tsp Thai red curry paste

1 cup coconut milk 

It’s pumpkin season!  Not only because their pretty orange hue can boost your appetite but also their ample nutrients that are great for your health.  Low fat and high dietary fibers pumpkins are full of anti-inflammatory compounds, such as vitamin A, C, E, and polyphenolic flavonoids.

Thai red curry paste is loaded with red chili peppers and curcumin.  Red chili peppers have abundant vitamins A, C, E, K as well as capsaicin, a metabolism booster that can stabilize blood glucose and help reduce blood low density lipoprotein and triglycerides.  Curcumin is a potent anti-inflammatory compound that research has shown it is a miracle spice that can protect our livers from damages and combats cancer.

Coconut milk in this dish, not only neutralizes the spiciness of red curry paste but also provides high amounts of medium chain triglycerides (MCT).  Although most MCT in coconuts are saturated, these MCT are likely to be burned by our body.  Especially, coconut fats have a lot of lauric acid that can protect us from bacteria/fungi/virus infection.

Enjoy!!