Photo: Cala
Estimated Nutrition (whole recipe, rough)
559
Calories
29g
Protein
41g
Fat
24g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons vegetable oil
- 1/4 cup onions, finely chopped
- 1/4 cup dried shrimps, soaked and chopped
- 2 fresh red chilies, thinly sliced
- 2 fresh green chilies, thinly sliced
- 1 teaspoon shrimp paste
- 6 cups water
- 2 cups fresh pumpkin, peeled and cut into 1 inch squares
- 1 (14 ounces) can coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 4 tablespoons chopped fresh cilantro
- 8-10 fresh basil leaves
- =
Directions
1
In a medium saucepan, stir-fry onion in oil until golden brown.
2
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
3
Add water and bring to a boil.
4
Add pumpkin, reduce heat, and simmer for 10 minutes.
5
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
6
Serve garnished with lemon juice, basil leaves, and cilantro.
Recipe sourced from
fandom