Thai red curry with pumpkin 🎃
Thai red curry with pumpkin 🎃

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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. It's flavorful without being too spicy And pumpkin actually works really well in this red curry, giving it a.

Alright, don’t linger, let’s practice this thai red curry with pumpkin 🎃 formula with 10 elements which are undoubtedly easy to have, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for Thai red curry with pumpkin 🎃:
  1. Need 200-250 g cut up pumpkin or butternut squash
  2. Provide 1 tbsp Thai red curry paste
  3. Make ready 1/2 tin of coconut milk
  4. You need 1 tbsp for palm sugar or brown sugar
  5. You need 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. Get 1 handful for green bean
  10. Get for 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. Forget ordering takeaway and make your own Thai red curry at home.

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.

Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Add drained bamboo shoots to the curry along with the pumpkin. Then add the beef and gently simmer until only just cooked (simmer. 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.

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