Thai red curry with pumpkin 🎃
Thai red curry with pumpkin 🎃

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai red curry with pumpkin 🎃. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Add stock and coconut milk and bring to simmer. Thai Red Curry: authentic recipe for Red Curry with Chicken and Pumpkin from Temple of Thai. This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste.

Thai red curry with pumpkin 🎃 is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Thai red curry with pumpkin 🎃 is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai red curry with pumpkin 🎃:
  1. Get 200-250 g cut up pumpkin or butternut squash
  2. Take 1 tbsp Thai red curry paste
  3. Take 1/2 tin coconut milk
  4. Get 1 tbsp palm sugar or brown sugar
  5. Take 2 tbsp fishsauce
  6. Prepare 1 handful Thai basil (or any basil you can get hold of)
  7. Get 100 g chicken, sliced in strips
  8. Prepare 1 big red chilli, slices
  9. Get 1 handful green bean
  10. Get You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings. Super flavorful, Vegan one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Easy to make in the Instant Pot or Pressure Cooker.

Steps to make Thai red curry with pumpkin 🎃:
  1. Cut up my not quite perfect pumpkin 🎃 into quarters and use only a quarter of the pumpkin fresh. Cut the skin off with sharp knife and use spoon to scoop off the seed. Cut into small chunk size.
  2. Turn your hop on medium heat. Add about 2-3 tbsp of coconut milk in a saucepan (try to scoop the thick part in) stir well and once coconut milk start bubbling up, add red curry paste and mix well.
  3. Once you see the oil seperated from the curry paste and coconut milk (around after 2-3 mins) add your chicken in and stir well. Add pumpkin in and also mix well. Add the rest of coconut milk in and mix well.
  4. Seasoning with fishsauce and palm sugar.
  5. Add green beans (or any prefer Veggies in). Let them cook for about 15-20 min. Stir them well. If your curry look a little thick add some water (about 5-8tbsp). Taste your curry, it should be spicy, sweet and salty, you can add more fishsauce and sugar if prefer at this stage.
  6. Add red chilli and basil, quick stir and turn the heat off.
  7. So delicious with Thai jasmine rice.

Enjoy with jasmine rice or coconut rice for a perfect meal! Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste. Because the curry isn't too spicy, the squash and the nuttiness of the brown rice amplify the mango notes of the Chardonnay. This looks like a long list of ingredients, but it makes a perfect midweek meal as it's quite simple to whip up and doesn't need too much time in the kitchen.

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