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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai red curry with pumpkin 🎃 is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai red curry with pumpkin 🎃 is something that I’ve loved my entire life.

Add my THAI RED CURRY PASTE and stir for about a minute or until the paste starts to smell yum. 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.

To get started with this particular recipe, we have to first 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 🎃:
  1. Take 200-250 g cut up pumpkin or butternut squash
  2. Get 1 tbsp Thai red curry paste
  3. Prepare 1/2 tin coconut milk
  4. Make ready 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. Make ready 100 g chicken, sliced in strips
  8. Prepare 1 big red chilli, slices
  9. Take 1 handful green bean
  10. Take You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

How it's really made in Thailand. Pumpkin Curry was not one of my favourite curries growing up. 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. Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion.

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.

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. Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion. This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… Thai red curry. Forget ordering takeaway and make your own Thai red curry at home. This Thai Pumpkin Curry Recipe is sweet, spicy and packed with healthy proteins and plants.

So that is going to wrap it up with this exceptional food thai red curry with pumpkin 🎃 recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!