Here's how Thai red curry with pumpkin 🎃 can help you in weight reduction
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We hope you got insight from reading it, now let’s go back to thai red curry with pumpkin 🎃 recipe. To cook thai red curry with pumpkin 🎃 you need 10 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Thai red curry with pumpkin 🎃:
- Prepare 200-250 g cut up pumpkin or butternut squash
- Use 1 tbsp Thai red curry paste
- Take 1/2 tin coconut milk
- Provide 1 tbsp palm sugar or brown sugar
- Use 2 tbsp fishsauce
- Take 1 handful Thai basil (or any basil you can get hold of)
- Provide 100 g chicken, sliced in strips
- Provide 1 big red chilli, slices
- Provide 1 handful green bean
- Prepare You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot
Instructions to make Thai red curry with pumpkin 🎃:
- 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.
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