Roasted Pumpkin and Carrot with Panang Curry Sauce


Serving size for 1 person

Vegetable oil
Chef Na’s Red Curry Paste
Coconut cream
Roasted Pumpkin and Carrot
Coconut sugar
Soy sauce
Soy sauce
Thai basil
Kaffir lime leaves
Red & Green Chilies slice (optional)
1 tbsp
20 g
100 g
1/2 cup
250 g
1 tsp
1 tbsp
1 tbsp
1 tbsp
1 leaf


1. Heat a saucepan over a medium-high heat. Add vegetable oil and sauté Chef Na’s Red Curry Paste and cook for 1 minute.

2. Stir in coconut cream and water, bring to boil, then add toasted peanut, soy sauce and coconut sugar. Reduce the heat and simmer for 2-3 minutes.

3. Stir in Thai basil and Kaffir lime leave.

4. To serve, place the roasted pumpkin and carrot on serving plate. Topped with curry sauce.

5. Garnish with sliced red chilies. Serve and enjoy your culinary creation!

For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

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