How to Make Thai red curry with pumpkin 🎃 in 15 Minutes for Mom

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Thai red curry with pumpkin 🎃 is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Thai red curry with pumpkin 🎃 is something that I have loved my entire life.

One of the first Thai dishes the boyfriend made for me was curry. It was pretty early on in our relationship and I was I fell in love with yellow curry after the boyfriend made it for me that night. It's flavorful without being too spicy And pumpkin actually works really well in this red curry, giving it a.

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

The ingredients needed to make Thai red curry with pumpkin 🎃:

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

The inspiration for this easy pumpkin curry recipe came from a Thai restaurant that I visited in Layton, Utah with my blogging friends for a conference. My friend Ashley at Cook Nourish Bliss and I ordered the pumpkin curry with chicken the first night that we were there, and loved it so much that we went. Forget ordering takeaway and make your own Thai red curry at home. How it's really made in Thailand.

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.

Pumpkin Curry was not one of my favourite curries growing up. As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. This Thai Pumpkin Curry Recipe is sweet, spicy and packed with healthy proteins and plants. The pumpkin red curry sauce is perfect with shrimp and boy choy. This Thai pumpkin curry recipe solves that problem, and I love how the thick sauce coats every last shrimp and layer of bok choy.

So that’s going to wrap this up for this special food thai red curry with pumpkin 🎃 recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!