Easiest Way to Prepare ��️ Tasty Thai red curry with pumpkin 🎃 Recipes 🍮 by Cristeta Comerford

How to Making Recipes Thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps

Thai red curry with pumpkin 🎃. - 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. - In case you are like loads of us, you understand that you need to be consuming healthier. Nevertheless, making a constructive change in your consuming habits doesn't mean that you can't make your favorite recipes anymore. With the renewed interest in healthy cooking and consuming, there are plenty of new and interesting methods to adapt your time-tested recipes to make them better for you- and you are able to do it without sacrificing a little bit of flavor. It doesn't matter why you're altering your consuming habits- on your health or your appearance- making adjustments doesn't suggest giving up all your favourite meals.

Thai Red Pumpkin Curry is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Heat the oil in a large, non stick wok or frying pan. This looks like a long list of ingredients, but it makes a perfect midweek meal as it's quite simple to whip up and doesn't need too much time in the kitchen. Enjoy with jasmine rice or coconut rice for a perfect meal!

➽ 200-250 g cut up pumpkin or butternut squash.
➽ 1 tbsp Thai red curry paste.
➽ 1/2 tin coconut milk.
➽ 1 tbsp palm sugar or brown sugar.
➽ 2 tbsp fishsauce.
➽ 1 handful Thai basil (or any basil you can get hold of).
➽ 100 g chicken, sliced in strips.
➽ 1 big red chilli, slices.
➽ 1 handful green bean.
➽ 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! Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion has softened but not coloured. Stewed curry pumpkin in a ceramic bowl.

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..

Thai red curry with pumpkin 🎃 - 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! Heat the oil and saute the onion, ginger and garlic for about five minutes until the onion has softened but not coloured. Stewed curry pumpkin in a ceramic bowl.