Thai keto yellow curry
Today I'm sharing this yellow thai curry I make quite often. Thai curries are very easy to make, and they have very complex flavors since you have sweet, savory, sour and umami flavor all together. Curry pastes have a ton of ingredients inside them, so when you eat the soup is like a flavor explotion hehe.
Thai keto yellow curry
: 15 min.
: 15 min.
4 servings
- 400 g pork
- 1 Can coconut milk
- 12 Cherry tomatoes
- 200 g pumpkin
- 1-2 Tbsp tamarind paste
- 2-3 Tbsp fish sauce
- Sweetener to taste
- 5-6 Tbsp yellow curry paste
- 1 Cup water or chicken stock
- Cut the pumpkin and pork into bite size pieces.
- In a pot put about a courter of the coconut milk can and reduce it at high heat until you see the transparent oil coming out from the milk.
- Add the yellow curry paste and mix well until you get a homogeneous paste.
- Add the pork and sauté with the paste.
- Once the pork is sealed, add the rest of the coconut milk and the pumpkin. Cook until the pumpkin is cooked.
- Finally add the cherry tomatoes and the tamarind paste, fish sauce and sweetener to taste. Mix well and cook for about two minutes or so, just to cook the tomatoes a little bit.
- : 670.33 kcal
- : 12.38 g
- : 46.63 g
- : 47.22 g
- : 1 : 120
- : 0.73 mg
- : 0.43 mg
- : 12.33 mg
- : 1.64 mg
- : 0.75 mg
- : 0.79 µg
- : 147.22 mg
- : 43.74 µg
- : 2.96 µg
- : 8.05 mg
- : 26 IU
- : 0.83 mg
- : 6.4 µg
- : 50.27 mg
- : 0.79 mg
- : 6.25 mg
- : 325.76 mg
- : 1023.79 mg
- : 52.14 µg
- : 1196.33 mg
- : 6.16 mg
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