Recipe of Ultimate Thai red curry with pumpkin πŸŽƒ

  • 3 min read
  • Jul 04, 2021

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Have a shot at eating almonds unless you are afflicted by nut allergies. Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Various minerals and vitamins are found in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan which may often make you sleepy. Having said that, you may not need a nap after consuming almonds. Rather they will merely help your muscles and gastrointestinal system relax while also helping you feel less frustrated. Your emotional condition is often lifted by simply eating almonds.

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We hope you got insight from reading it, now let’s go back to thai red curry with pumpkin πŸŽƒ recipe. You can have thai red curry with pumpkin πŸŽƒ using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Thai red curry with pumpkin πŸŽƒ:

  1. Take of cut up pumpkin or butternut squash.
  2. Prepare of Thai red curry paste.
  3. Get of coconut milk.
  4. Take of palm sugar or brown sugar.
  5. Get of fishsauce.
  6. Provide of Thai basil (or any basil you can get hold of).
  7. Provide of chicken, sliced in strips.
  8. Provide of big red chilli, slices.
  9. Provide of green bean.
  10. Prepare of 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..

My friend Ashley at Cook Nourish Bliss and I ordered the pumpkin curry with chicken the first night that we were there, and loved it so much that we went. This Thai Pumpkin Curry Recipe is sweet, spicy and packed with healthy proteins and plants. The pumpkin red curry sauce is perfect with shrimp and boy choy. This Thai pumpkin curry recipe solves that problem, and I love how the thick sauce coats every last shrimp and layer of bok choy. This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… A slow-cooked Thai red pork curry with a rich pumpkin sauce.

If you find this Thai red curry with pumpkin πŸŽƒ recipe helpful please share it to your good friends or family, thank you and good luck.

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