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Reference to Cooking Perfect Thai red curry with pumpkin πŸŽƒ

Wishing to dine Thai red curry with pumpkin πŸŽƒ a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with clear instructions on producing a Thai red curry with pumpkin πŸŽƒ like a famous chef made.

Thai red curry with pumpkin πŸŽƒ

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

To prepare an unforgettable Thai red curry with pumpkin πŸŽƒ, below are the components required:

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

After readying the ingridients, now you are good to cook your 5-star Thai red curry with pumpkin πŸŽƒ by following the instructions on this section:

  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..

Forget ordering takeaway and make your own Thai red curry at home. This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste. Because the curry isn't too spicy, the squash and the nuttiness of the brown rice amplify the mango notes of the Chardonnay. The inspiration for this easy pumpkin curry recipe came from a Thai restaurant that I visited in Layton, Utah with my blogging friends for a conference.

Recipe : Thai red curry with pumpkin πŸŽƒ

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step by step to make Thai red curry with pumpkin πŸŽƒ

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