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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai red curry with pumpkin πŸŽƒ. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Thai red curry with pumpkin πŸŽƒ is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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.

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 this up with this special food thai red curry with pumpkin πŸŽƒ recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!