Easiest Way to Prepare Favorite Thai red curry with pumpkin 🎃

Hey everyone, hope you are having an incredible 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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!

Thai red curry with pumpkin 🎃 is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Thai red curry with pumpkin 🎃 is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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

1. Make ready 200-250 g cut up pumpkin or butternut squash
2. Prepare 1 tbsp Thai red curry paste
3. Get 1/2 tin coconut milk
4. Get 1 tbsp palm sugar or brown sugar
5. Get 2 tbsp fishsauce
6. Get 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. Make ready 1 handful green bean
10. Prepare You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

The pumpkin cooked quicker than I expected so it was soft while the. 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.

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.

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! 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.

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