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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai red curry with pumpkin 🎃. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Save time and buy groceries online from Amazon.co.uk Looking For Thai Pumpkin? 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 red curry with pumpkin 🎃 is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Thai red curry with pumpkin 🎃 is something that I have loved my entire life.

To begin 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 cook it.

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. Prepare 1/2 tin coconut milk
  4. Take 1 tbsp palm sugar or brown sugar
  5. Make ready 2 tbsp fishsauce
  6. Take 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. Make ready 1 handful green bean
  10. Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

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. To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe. Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste.

Steps 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.

Thai pumpkin curry keeps well in the refrigerator for up to five days. This means that leftovers can be used for another meal during the week! Garnish with fresh cilantro on top and this recipe tastes as good as it does fresh! You can also freeze the pumpkin curry for up to three months. It is possible to freeze both the curry.

So that’s going to wrap it up with this exceptional food thai red curry with pumpkin 🎃 recipe. Thank you very much for reading. I’m confident that 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 family, colleague and friends. Thank you for reading. Go on get cooking!