Fish curry with tomatoes and tamarind. This fish curry with tomatoes and tamarind is a super easy recipe, ready in 30 minutes and under 300 calories but is packed with fantastic flavours. It's perfect for a midweek meal.

Fish curry with tomatoes and tamarind

Fish curry with tomatoes and tamarind. This fish curry with tomatoes and tamarind is a super easy recipe, ready in 30 minutes and under 300 calories but is packed with fantastic flavours. It's perfect for a midweek meal.

Add chicken or mushrooms and stir until cooked through. Pour in water and stir in squash or pumpkin and let cook for 8 minutes on medium heat.  Stir in the remaining coconut milk and bring back to a boil. Stir in basil and sugar, if using, and cook for only 30 seconds

Gaeng Daeng Namtoa Gai (Thai Pumpkin Curry)

PCC Natural Markets is the nation's largest consumer-owned natural food market, with stores throughout greater Seattle.

Food Mood

Sweet Potato and Tamarind Curry with Basil and Lime Recipe

Ingredients
Gluten free
∙ Serves 4-6
Produce
  • 2 2 pounds sweet potatoes
  • 6 Escarole or curly endive, leaves
  • 6 Garlic cloves
  • 1 2-inch piece Ginger, fresh
  • 4 Jalapeno chiles
  • 2 Lemongrass stalks
  • 1 Lime, wedges
  • 2 Red chiles, fresh
  • 3 Shallots, large
  • 1/2 cup Thai basil leaves or regular basil, fresh leaves
Canned Goods
  • 1 3/4 cups Coconut milk
  • 2 tbsp Tamarind concentrate
Condiments
  • 2 tbsp Fish sauce, Asian
Baking & Spices
  • 1/2 tsp Salt
Oils & Vinegars
  • 1/4 cup Canola oil
Sweet Potato and Tamarind Curry with Basil and Lime:  this minus the fish sauce (for Meg), and I think we have dinner.

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