Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Thai red curry with pumpkin 🎃 is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Thai red curry with pumpkin 🎃 is something that I’ve loved my whole life.
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!
To get started with this recipe, we have to prepare a few ingredients. You can have thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai red curry with pumpkin 🎃:
- Make ready 200-250 g cut up pumpkin or butternut squash
- Get 1 tbsp Thai red curry paste
- Prepare 1/2 tin coconut milk
- Prepare 1 tbsp palm sugar or brown sugar
- Take 2 tbsp fishsauce
- Make ready 1 handful Thai basil (or any basil you can get hold of)
- Get 100 g chicken, sliced in strips
- Prepare 1 big red chilli, slices
- Get 1 handful green bean
- Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot
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. Enjoy with jasmine rice or coconut rice for a perfect meal! 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.
Steps to make Thai red curry with pumpkin 🎃:
- 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.
- 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.
- 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.
- Seasoning with fishsauce and palm sugar.
- 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.
- Add red chilli and basil, quick stir and turn the heat off.
- So delicious with Thai jasmine rice.
Enjoy with jasmine rice or coconut rice for a perfect meal! 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. Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion. Thai Red Curry - everything we know and love about Thai food! A Thai Red Curry with Chicken is one of the world's most popular curries!
So that’s going to wrap it up for this special food thai red curry with pumpkin 🎃 recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
