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

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

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