How to Diet Appetizing Thai red curry with pumpkin 🎃

How to Diet Appetizing Thai red curry with pumpkin 🎃 Delicious, fresh and tasty.

Thai red curry with pumpkin 🎃. 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.

Enjoy with jasmine rice or coconut rice for a perfect meal!

So introducing you here to this rather easy roasted pumpkin Thai red curry.

Roasting the pumpkin makes it sweeter which works well with the Thai coconut sauce laced with lime.

You can have Thai red curry with pumpkin 🎃 using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Thai red curry with pumpkin 🎃

1. Prepare 200-250 g of cut up pumpkin or butternut squash.

2. It’s 1 tbsp of Thai red curry paste.

3. It’s 1/2 tin of coconut milk.

4. You need 1 tbsp of palm sugar or brown sugar.

5. You need 2 tbsp of fishsauce.

6. Prepare 1 handful of Thai basil (or any basil you can get hold of).

7. You need 100 g of chicken, sliced in strips.

8. You need 1 of big red chilli, slices.

9. It’s 1 handful of green bean.

10. You need of 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.

Fast dinners, versatile and full of flavour.

This Thai pumpkin and chickpea comes together quickly without any sacrifices for.

Thai red curry with pumpkin 🎃 instructions

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.

Even if you're not a cook in any way shape or form, you will manage this recipe with ease.

Pumpkin Curry was not one of my favourite curries growing up.