Thai red curry with pumpkin 🎃. 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. Add stock and coconut milk and bring to simmer.

Thai red curry with pumpkin 🎃 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. Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings.

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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. Add stock and coconut milk and bring to simmer.

Thai red curry with pumpkin 🎃 cuisine is really a dish that's classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Thai red curry with pumpkin 🎃 dishes you make.

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Composition of Thai red curry with pumpkin 🎃:

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

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! How it's really made in Thailand.

Thai red curry with pumpkin 🎃 process:

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..
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..
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..
Seasoning with fishsauce and palm sugar..
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..
Add red chilli and basil, quick stir and turn the heat off..
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. 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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