Recipe of Quick Thai red curry with pumpkin 🎃

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, thai red curry with pumpkin 🎃. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Thai red curry with pumpkin 🎃 is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Thai red curry with pumpkin 🎃 is something which I’ve loved my whole life.

Thai red curry is one of our favorite dinners. Succulent, juicy shrimp, in an aromatic sauce with tender and sweet pumpkin and spinach. This curry is packed with flavor, easy and comes together in no time. For more Thai recipes, check out my Thai coconut sticky rice with mango!

To get started with this recipe, we must prepare a few ingredients. You can have 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 cut up pumpkin or butternut squash
2. Prepare Thai red curry paste
3. Make ready coconut milk
4. Get palm sugar or brown sugar
5. Make ready fishsauce
6. Prepare Thai basil (or any basil you can get hold of)
7. Take chicken, sliced in strips
8. Get big red chilli, slices
9. Make ready green bean
10. Get You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

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!

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.

Easy to make in the Instant Pot or Pressure Cooker. Enjoy with jasmine rice or coconut rice for a perfect meal! 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.

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 you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!