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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thai red curry with pumpkin 🎃. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai red curry with pumpkin 🎃 is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Thai red curry with pumpkin 🎃 is something that I have loved my whole life.

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To get started with this recipe, we have to prepare a few ingredients. You can cook thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai red curry with pumpkin 🎃:
  1. Take 200-250 g cut up pumpkin or butternut squash
  2. Take 1 tbsp Thai red curry paste
  3. Take 1/2 tin coconut milk
  4. Take 1 tbsp palm sugar or brown sugar
  5. Get 2 tbsp fishsauce
  6. Make ready 1 handful Thai basil (or any basil you can get hold of)
  7. Get 100 g chicken, sliced in strips
  8. Get 1 big red chilli, slices
  9. Take 1 handful green bean
  10. Take You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

It has a creamy coconut milk base that goes great with rice or quinoa. Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings. 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.

Instructions to make Thai red curry with pumpkin 🎃:
  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.

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! I love that this curry is packed with so many veggies - pumpkin, peppers, onions and broccoli. Thai Pumpkin Curry with Chicken is a quick and easy pumpkin curry recipe that's loaded with chicken, veggies and a creamy flavorful coconut red curry sauce!

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