Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thai red curry with pumpkin 🎃. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
One of the first Thai dishes the boyfriend made for me was curry. It was pretty early on in our relationship and I was stuck at work really late one And pumpkin actually works really well in this red curry, giving it a subtle sweetness that complements its inherent spiciness and the fragrance of the. 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.
Thai red curry with pumpkin 🎃 is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Thai red curry with pumpkin 🎃 is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai red curry with pumpkin 🎃:
- Make ready 200-250 g cut up pumpkin or butternut squash
- Get 1 tbsp Thai red curry paste
- Prepare 1/2 tin coconut milk
- Make ready 1 tbsp palm sugar or brown sugar
- Get 2 tbsp fishsauce
- Get 1 handful Thai basil (or any basil you can get hold of)
- Make ready 100 g chicken, sliced in strips
- Make ready 1 big red chilli, slices
- Get 1 handful green bean
- Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot
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. Thai Red Curry: authentic recipe for Red Curry with Chicken and Pumpkin from Temple of Thai.
Instructions to make Thai red curry with pumpkin 🎃:
- 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.
- 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.
- 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.
- Seasoning with fishsauce and palm sugar.
- 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.
- Add red chilli and basil, quick stir and turn the heat off.
- So delicious with Thai jasmine rice.
Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion. 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. The inspiration for this easy pumpkin curry recipe came from a Thai restaurant that I visited in Layton, Utah with my blogging friends for a conference.
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