Thai red curry with pumpkin πŸŽƒ
Thai red curry with pumpkin πŸŽƒ

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai red curry with pumpkin πŸŽƒ. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai red curry is one of our favorite dinners. Succulent, juicy shrimp, in an aromatic sauce with tender and sweet pumpkin and spinach. This curry is packed with flavor, easy and comes together in no time. For more Thai recipes, check out my Thai coconut sticky rice with mango!

Thai red curry with pumpkin πŸŽƒ is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Thai red curry with pumpkin πŸŽƒ is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have thai red curry with pumpkin πŸŽƒ using 10 ingredients and 7 steps. Here is how you can achieve it.

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

Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen When I served it up, I sprinkled a few pieces of crispy roast butternut on top and also some pumpkin seeds for crunch. 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. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken.

Instructions to make Thai red curry with pumpkin πŸŽƒ:
  1. Cut up my not quite perfect pumpkin πŸŽƒ 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.

This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken. A simple yet satisfying plant-based, gluten-free dinner! Friends, this fall has me going crazy over all things apple and and squash, and this curry may be one of my favorite. Hearty and satisfying Thai inspired pumpkin curry!

So that’s going to wrap it up for this exceptional food thai red curry with pumpkin πŸŽƒ recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!