Thai red curry with pumpkin πŸŽƒ
Thai red curry with pumpkin πŸŽƒ

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, thai red curry with pumpkin πŸŽƒ. 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 πŸŽƒ is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Thai red curry with pumpkin πŸŽƒ is something which I’ve loved my entire life.

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. Add stock and coconut milk and bring to simmer.

To begin with this recipe, we must prepare a few components. You can cook thai red curry with pumpkin πŸŽƒ using 10 ingredients and 7 steps. Here is how you cook that.

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

Add drained bamboo shoots to the curry along with the pumpkin. Then add the beef and gently simmer until only just cooked (simmer. A slow-cooked Thai red pork curry with a rich pumpkin sauce. Mop it all up with a serving of white rice.

Instructions to make Thai red curry with pumpkin πŸŽƒ:
  1. Cut up my not quite perfect pumpkin πŸŽƒ 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.

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste. Because the curry isn't too spicy, the squash and the nuttiness of the brown rice amplify the mango notes of the Chardonnay.

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