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.
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!
You must know by now that I love my Mae Ploy curry pastes. I use it in my:
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.
And below you can see all that toasty, spicy goodness of roasted pumpkin seeds.
Pumpkin seeds are good for you by the way. They are high in magnesium, zinc and many other nutrients. I just eat them because they taste so good!
Roasted Thai Curry Pumpkin Seeds
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
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.
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
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Preheat oven to 350 degrees F.
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Melt your coconut oil in the microwave. it should take about 30 seconds or so.
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Add the curry paste and sweetener and mix well.
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Place pumpkin seeds on a sprayed cookie sheet and the pour the oil mixture over top.
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Try to incorporate the oil with the seeds as best you can using a spoon.
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Sprinkle salt over seeds.
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Roast for 30 minutes or until the seeds are crispy brown.
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*** 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.
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More Pumpkin Goodness For The Season!
T says
Want to make the recipe bit can’t see when to add the sugar?
Denise says
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!
Rick says
Just not a pumpkin seed fan. They are up there with squash and kale as things to be avoided.
Denise says
Maybe you should give them a try because the Thai curry flavor is great!
Miz Helen says
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
Denise says
Thanks Helen!
Life Diet Health says
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!
Denise says
Thanks for stopping by!
Nina says
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
Denise says
Thanks Nina, we really liked them!
Sarah @ enrichmentality says
Looks delicious! I love making roast pumpkin seeds – waste not, want not!
And they’re so good hot!!
Denise says
I am on a huge pumpkin seed kick!
Helen at the Lazy Gastronome says
Mmmm – Curried seeds!! Thanks for sharing at the What’s for Dinner Party!
Denise says
Thanks for stopping by Helen!