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

Before you jump to Thai red curry with pumpkin 🎃 recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Drink water, not other beverages. Having a soda or a cup of coffee every once in a while isn’t a terrible idea. Getting most of your hydration from them is a terrible idea. When you choose water more than other beverages you are helping your body stay very healthy and hydrated. This also helps you decrease your caloric intake by hundreds of points without having to buy and eat gross diet foods. Productive weight loss efforts often depend exclusively on water ingestion.

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We hope you got insight from reading it, now let’s go back to thai red curry with pumpkin 🎃 recipe. To make thai red curry with pumpkin 🎃 you only need 10 ingredients and 7 steps. Here is how you achieve it.

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

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