Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai red curry with pumpkin 🎃. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Thai red curry with pumpkin 🎃 is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Thai red curry with pumpkin 🎃 is something which I’ve loved my whole life.
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. So introducing you here to this rather easy roasted pumpkin Thai red curry.
To get started with this 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 cook it.
The ingredients needed to make Thai red curry with pumpkin 🎃:
- Take 200-250 g cut up pumpkin or butternut squash
- Get 1 tbsp Thai red curry paste
- Get 1/2 tin coconut milk
- Take 1 tbsp palm sugar or brown sugar
- Take 2 tbsp fishsauce
- Prepare 1 handful Thai basil (or any basil you can get hold of)
- Take 100 g chicken, sliced in strips
- Prepare 1 big red chilli, slices
- Get 1 handful green bean
- Get You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot
Easy to make in the Instant Pot or Pressure Cooker. Enjoy with jasmine rice or coconut rice for a perfect meal! 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.
Steps 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.
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 lime leaves and basil really well. So while yellow curry will always be dear to my heart, my mouth yearns for the spice and fragrance of this red curry and it certainly didn't disappoint. 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. In honor of pumpkin season, we are doing ALL the pumpkin recipes right now, and what better way to put pumpkin to good use than a delicious Thai pumpkin curry! Even if you're not a cook in any way shape or form, you will manage this recipe with ease.
So that is going to wrap this up with this exceptional food thai red curry with pumpkin 🎃 recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
