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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, thai red curry with pumpkin 🎃. 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.

Add my THAI RED CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings. 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.

Thai red curry with pumpkin 🎃 is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Thai red curry with pumpkin 🎃 is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Take 200-250 g cut up pumpkin or butternut squash
  2. Take 1 tbsp Thai red curry paste
  3. Take 1/2 tin coconut milk
  4. Take 1 tbsp palm sugar or brown sugar
  5. Get 2 tbsp fishsauce
  6. Prepare 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. Get 1 handful green bean
  10. Prepare You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion. 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.

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.

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. Forget ordering takeaway and make your own Thai red curry at home. This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste.

So that’s going to wrap this up with this special food thai red curry with pumpkin 🎃 recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!