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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, thai red curry with pumpkin 🎃. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Thai red curry with pumpkin 🎃 is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Thai red curry with pumpkin 🎃 is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

This Thai pumpkin and chickpea comes together quickly without any sacrifices for flavour. Thai Pumpkin Curry is a quick and easy to make spicy curry made using Red Curry Paste, Pumpkin Puree, Pumpkin Cubes, and a few other ingredients. It has a creamy coconut milk base that goes great with rice or quinoa. One of the first Thai dishes the boyfriend made for me was curry.

Instructions 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.

It was pretty early on in our relationship and I was stuck at work really late one night. He made a huge pot of delicious yellow curry with chicken and potatoes and left it for me in the refrigerator with a sweet note on the door saying that. Thai Pumpkin Curry with Chicken is a quick and easy pumpkin curry recipe that's loaded with chicken, veggies and a creamy flavorful coconut red curry sauce! I'm so excited that it's officially my favorite season…now if only the weather would cooperate. With Thai red curry paste providing the spice and coconut milk to balance you can easily make adjustments for it to be as spicy or mild as you like.

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