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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 Healthy Eating Can Be An Easy Choice.

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Initially, you should be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For instance, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? A great healthy option can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.

As you can see, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got benefit 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 that.

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