Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thai red curry with pumpkin 🎃. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Thai red curry with pumpkin 🎃 is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Thai red curry with pumpkin 🎃 is something that I have loved my whole life. They’re fine and they look fantastic.
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. So introducing you here to this rather easy roasted pumpkin Thai red curry. Roasting the pumpkin makes it sweeter which works well with the Thai coconut sauce laced with lime.
To begin with this recipe, we must 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 🎃:
- Prepare 200-250 g cut up pumpkin or butternut squash
- Make ready 1 tbsp Thai red curry paste
- Get 1/2 tin coconut milk
- Get 1 tbsp palm sugar or brown sugar
- Get 2 tbsp fishsauce
- Take 1 handful Thai basil (or any basil you can get hold of)
- Get 100 g chicken, sliced in strips
- Make ready 1 big red chilli, slices
- Take 1 handful green bean
- Make ready 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. 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.
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.
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! 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 that’s going to wrap this up for this exceptional food thai red curry with pumpkin 🎃 recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
