Easiest Way to Prepare Award-winning Thai red curry with pumpkin 🎃

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Thai red curry with pumpkin 🎃 is something which I’ve loved my whole life.

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

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.

Instructions 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.

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. Add my THAI RED CURRY PASTE and stir for about a minute or until the paste starts to smell yum. 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.

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