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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai red curry with pumpkin 🎃 is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Thai red curry with pumpkin 🎃 is something which I’ve loved my entire life. They are nice and they look fantastic.

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.

To get started with this recipe, we have to prepare a few components. You can cook thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you can achieve it.

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

Thai Red Pumpkin Curry is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Heat the oil in a large, non stick wok or frying pan. 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.

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.

Fast dinners, versatile and full of flavour. This Thai pumpkin and chickpea comes together quickly without any sacrifices for. 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. Marion's Kitchen Thai Red Curry, which includes: THAI RED CURRY PASTE.

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