Recipe: Tasty Thai red curry with pumpkin 🎃

Thai red curry with pumpkin 🎃. Add my THAI RED CURRY PASTE and stir for about a minute or until the paste starts to smell yum. 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.

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! You can cook Thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Thai red curry with pumpkin 🎃

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

How it's really made in Thailand. 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. Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion.

Thai red curry with pumpkin 🎃 step by step

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..

This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… Thai red curry. Forget ordering takeaway and make your own Thai red curry at home. 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.