Go Back
Print
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. 

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.