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Roasted Thai Curry Pumpkin Seeds (Low Carb)

November 3, 2017 by Denise 14 Comments

These roasted Thai curry pumpkin seeds are delicious! You’ve got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

I’ve made these 3 times already. I will probably scarf up a couple more pumpkins before they leave the grocery store because I love these roasted Thai curry pumpkin seeds so much. I remember when I was a kid that roasting pumpkin seeds were ALMOST as good as the candy. And because we only ate them once a year made them that much more special. This recipe is really simple to make and if you love roasted pumpkin seeds I think you will love these. They have a bit of sweetness and a lot of spice and they are salty and crunchy and yum!

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

You must know by now that I love my Mae Ploy curry pastes. I use it in my:

  • slow cooker Thai curry nuts
  • curry zucchini soup in the Instant Pot
  • curry butternut squash noodles

It’s good stuff plain and simple. In this recipe all you need is the Thai curry paste, coconut oil, brown sugar or sweetener and of course the pumpkin seeds. Below you can see how they look before roasting. 

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

And below you can see all that toasty, spicy goodness of roasted pumpkin seeds. 

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

Pumpkin seeds are good for you by the way. They are high in magnesium, zinc and many other nutrients. You can read more about them in Dr. Mercola’s article if you are interested. I just eat them because they taste so good!

Roasted Thai Curry Pumpkin Seeds

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. Only 2.1g net carbs per serving.

Well I hope you get a chance to try this little spin on traditional roasted pumpkin seeds. Please note you do not need to use Mae Ploy curry paste. Most grocery stores sell some type of red curry paste and that will work fine! The nutrition for 1 serving is:

131 cals / 11g fat / 3g carbs / 0.8g fiber / 5.4g protein =  2.1g net carbs

These roasted Thai curry pumpkin seeds are addicting! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall. 
4 from 1 vote
Print

Thai Curry Pumpkin Seeds

These Thai curry pumpkin seeds are delicious! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • ½ cup fresh pumpkin seeds
  • 1 tablespoon coconut oil
  • 1 teaspoon red curry paste I use Mae Ploy
  • ¼ teaspoon salt
  • 1 teaspoon brown sugar sweetener I usedJust Like Brown Sugar***

Instructions

  1. Preheat oven to 350 degrees F.
  2. Melt your coconut oil in the microwave. it should take about 30 seconds or so.
  3. Add the curry paste and sweetener and mix well.

  4. Place pumpkin seeds on a sprayed cookie sheet and the pour the oil mixture over top.
  5. Try to incorporate the oil with the seeds as best you can using a spoon.
  6. Sprinkle salt over seeds.
  7. Roast for 30 minutes or until the seeds are crispy brown.
  8. *** If you don’t care about net carbs, you can use brown sugar or coconut sugar. If you care about the net carbs but don’t have brown sugar sweetener, you can use Swerve sweetener or Splenda.

This post may contain affiliate links. For more information please visit our policies page.


More Pumpkin Goodness For The Season!

  • This easy spicy pumpkin hummus is an quick appetizer that's perfect for fall parties.
  • These pumpkin fries with buffalo aioli are a delicious side dish or snack.The sweetness of the pumpkin goes perfectly with the spicy, creamy aioli.
  • This cinnamon pumpkin granola is both gluten free and Paleo. A delicious, healthy snack, topping or breakfast cereal.
  • This pumpkin cheesecake dip with bacon chips is the perfect combination of salty and sweet and just happens to be low carb too! This is an appetizer everyone will love because, hey... it's bacon and cheesecake!

More Tasty and Easy Appetizer Recipes

  • Easy Chicken Tortilla Soup in Slow Cooker
  • Keto Air Fryer Salmon Bites
  • Bacon Herb Goat Cheese Ball
  • Easy Lebanese Spinach Pies

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Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. T

    April 09, 2020 at 6:07 am

    Want to make the recipe bit can’t see when to add the sugar?

    Reply
    • Denise

      April 09, 2020 at 6:32 am

      My apologies. You add it when you mix the curry paste and the coconut oil. I’ve fixed the recipe. Thanks for bringing that to my attention and I hope you like it!

      Reply
  2. Rick

    January 25, 2018 at 11:22 am

    Just not a pumpkin seed fan. They are up there with squash and kale as things to be avoided.

    Reply
    • Denise

      January 25, 2018 at 12:06 pm

      Maybe you should give them a try because the Thai curry flavor is great!

      Reply
  3. Miz Helen

    November 13, 2017 at 1:22 pm

    I just pinned your delicious Pumpkin Seeds! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

    Reply
    • Denise

      November 13, 2017 at 7:59 pm

      Thanks Helen!

      Reply
  4. Life Diet Health

    November 11, 2017 at 5:32 pm

    Tummy! What a fantastic way to cook them – we’ve just finished a salted batch so these will be the next ones! Thanks for sharing at Fiesta Friday – don’t forget to link up so your readers can come and join the party too!

    Reply
    • Denise

      November 12, 2017 at 6:31 am

      Thanks for stopping by!

      Reply
  5. Nina

    November 11, 2017 at 8:48 am

    These look yummy! I’m thinking my family would LOVE these spicy pumpkin seeds, so we just might have to give them a try. Thanks for sharing at the #HomeMattersParty! Nina @ Vintage Mama’s Cottage

    Reply
    • Denise

      November 12, 2017 at 6:32 am

      Thanks Nina, we really liked them!

      Reply
  6. Sarah @ enrichmentality

    November 10, 2017 at 5:30 am

    Looks delicious! I love making roast pumpkin seeds – waste not, want not!
    And they’re so good hot!!

    Reply
    • Denise

      November 10, 2017 at 8:38 am

      I am on a huge pumpkin seed kick!

      Reply
  7. Helen at the Lazy Gastronome

    November 06, 2017 at 9:23 am

    Mmmm – Curried seeds!! Thanks for sharing at the What’s for Dinner Party!

    Reply
    • Denise

      November 06, 2017 at 10:41 am

      Thanks for stopping by Helen!

      Reply

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