Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, thai red curry with pumpkin 🎃. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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! I'm so excited that it's officially my favorite season…now if only the weather would cooperate. Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings.

Thai red curry with pumpkin 🎃 is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Thai red curry with pumpkin 🎃 is something which I’ve loved my entire life.

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

The ingredients needed to make Thai red curry with pumpkin 🎃:

1. Prepare 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. Make ready 1 tbsp palm sugar or brown sugar
5. Get 2 tbsp fishsauce
6. Prepare 1 handful Thai basil (or any basil you can get hold of)
7. Make ready 100 g chicken, sliced in strips
8. Take 1 big red chilli, slices
9. Get 1 handful green bean
10. Make ready You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot

If you like more sauce on your curry then scale up the quantities of the liquids. This can easily be an alternative Thankgsiving dish or vegetarian / vegan dish at. 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.

Steps 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.

It's gluten-free, super delicious, and can be easily made vegan too. Here are some more Thai Recipes, that you can try - Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken. With Thai red curry paste providing the spice and coconut milk to balance you can easily make adjustments for it to be as spicy or mild as you like. Add the curry paste and cook, stirring, for one minute. Stir in the pumpkin or squash and the chicken, and cook for two minutes.

So that is going to wrap this up for this special food thai red curry with pumpkin 🎃 recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!