Thai Pumpkin Satay
Indulge in the vibrant flavors of Thai cuisine with this Thai Pumpkin Satay recipe, a plant-based twist on a beloved classic. Tender roasted pumpkin cubes are beautifully caramelized and threaded onto skewers, then grilled to perfection with a rich and creamy homemade satay sauce. The sauce, a delightful blend of coconut milk, smooth peanut butter, red curry paste, lime juice, and soy sauce, offers a bold balance of savory, sweet, and tangy notes. Garnished with chopped cilantro and crunchy peanuts, these skewers are perfect as an appetizer, side dish, or light meal. Ready in under an hour, this easy yet show-stopping recipe captures the essence of Thai street food while remaining entirely vegan. Serve with jasmine rice or a crisp salad for a complete feast!
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled, deseeded, and cut into cubes)
- 200 ml coconut milk
- 4 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 2 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 8 pieces wooden skewers (soaked in water for 30 minutes)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons chopped peanuts (for garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, toss the pumpkin cubes with 1 tablespoon of vegetable oil and the salt until evenly coated.
Spread the pumpkin cubes on the prepared baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
While the pumpkin is roasting, prepare the satay sauce. In a small saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, red curry paste, and minced garlic.
Cook the mixture, stirring frequently, for 5-7 minutes until the sauce is thickened and smooth. Remove from heat and set aside.
Thread the roasted pumpkin cubes onto the soaked wooden skewers, dividing them evenly among the skewers.
Heat the remaining tablespoon of vegetable oil in a grill pan or skillet over medium-high heat. Place the skewers on the pan and cook for 2-3 minutes on each side, brushing them generously with the prepared satay sauce as they cook.
Transfer the skewers to a serving plate and drizzle any remaining satay sauce on top.
Garnish with chopped fresh cilantro and peanuts. Serve immediately and enjoy your flavorful Thai Pumpkin Satay!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
