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

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

Thai red curry with pumpkin 🎃 is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Thai red curry with pumpkin 🎃 is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 begin with this particular recipe, we have to first 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 cut up pumpkin or butternut squash
  2. Make ready Thai red curry paste
  3. Take coconut milk
  4. Prepare palm sugar or brown sugar
  5. Take fishsauce
  6. Make ready Thai basil (or any basil you can get hold of)
  7. Make ready chicken, sliced in strips
  8. Get big red chilli, slices
  9. Make ready green bean
  10. Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

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. Enjoy with jasmine rice or coconut rice for a perfect meal!

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.

Easy to make in the Instant Pot or Pressure Cooker. Enjoy with jasmine rice or coconut rice for a perfect meal! 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.

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