You can increase or decrease the amount of red chilies as per your taste. You can either reheat it in a pan or in the microwave until nice and warm and then serve it with some steamed rice or any other accompaniment that you prefer. There are a lot of things you can do with leftover Pumpkin Puree. Maintain the slow boil for 5 minutes, or until the chicken is fully cooked. Perfect for chilly fall weather. Perfect for chilly fall weather. Good alternative for Thanksgiving and Christmas. So delicious! Reply. This fairy godmother will not turn the pumpkin into a coach for you to attend a party but she can turn pumpkin into pumpkin curry for your potluck. Use fresh or canned. The amounts of pumpkin and pork are approximations. Pumpkin is now ready to use in the curry. A vegetarian alternative for the chicken are pumpkin … Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. In this easy Thai pumpkin curry with chicken I added chicken to it. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry paste. Add the rest of coconut milk and water. Pour half of the coconut milk into a pot, over medium heat. It will all be delicious. So now it is time to start using it. Add the paste and fry for 2min. Add onion and sauté until softened, about 3 minutes. Add pork and stir to coat the pork with curry mixture. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Add the red curry paste and mix it well with coconut milk. I ended up halving the recipe (except for the curry paste) because I only had 1 can of pumpkin puree. Add pumpkin, stir, cover the pan and let the curry cook for 10-15 minutes on medium heat or until pumpkin softens. 2 14-ounce cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry) 2 Tbsp … Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours. easy Thai pumpkin curry with chicken. For easy weeknight dinners, this vegetable curry makes a perfect choice. You can vary ratios widely without tipping the balance. How to make Thai Pumpkin Curry in Instant Pot? How to make Thai Pumpkin Curry 1. Add pork and stir to coat the pork with curry mixture. It has a creamy coconut milk base that goes great with rice or quinoa. Add the rest of coconut milk and water. Stir in the coconut milk, stock, sugar, lime zest and juice. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !! If your mixture starts to splatter too much, turn down the heat. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Place the pumpkin, yam, and carrots in the wok or frying pan together with the curry sauce over medium-high heat. It's nourishing, health giving and absolutely delicious! Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. This Thai Pumpkin Curry recipe is Fall (and heaven!) Make a Pumpkin Chia Pudding, for your after-meal dessert.Some of the other pumpkin recipes that you can try are – Pumpkin Banana Bread, Pumpkin Dump Cake, Pumpkin Hummus, or Pumpkin Apple Soup. Click here to leave a review and give us a five star rating ★★★★★. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Reheat only the amount you want to serve, as reheating, again and again, can hamper the taste of the curry. The taste of pumpkin along with the creaminess from coconut milk and the burst of flavors from Thai Red Curry Paste, everything together just creates pure magic. Add the pumpkin and stir to coat pumpkin with curry sauce. This means that leftovers can be used for another meal during the week! Heat the olive oil in a large skillet … It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce spiked with basil, garlic and ginger, loaded with squash, sweet potatoes, zucchini and apples all brightened by tangy lime juice and sweet coconut flakes. Copyright © 1998-2020 ThaiTable.com and it's owners. Here is another delicious recipe that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters. If you can't find any jalapeno, even thinly sliced bellpepper will bring out the aesthetic. This Slow Cooker Chickpea Pumpkin Curry is it! This Pumpkin Curry recipe is packed with protein and veggies mixed in a creamy flavorful Thai coconut curry sauce. https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry In the picture on the right, I use fairytale pumpkin, also known as muscat squash. Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and made in thirty minutes. You can use any pumpkin to make this curry. 1 Heat the oil in a large frying pan over medium heat until shimmering. Add the pumpkin puree and … It’s high in taste, low in efforts … Now add bell pepper, pumpkin puree, pumpkin, and ½ cup water and cook for 8-10 minutes. Here is another delicious recipe that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters. Add pumpkin and curry paste. Heat the oil in a large, non stick wok or frying pan. They are full of vitamins and rich in antioxidants. Add the paste and fry for 2min. Best pumpkin curry ever! When the pork is cooked, add the pumpkin. If you are planning on making a Thai meal for your weekend brunch, here are some more recipes you can try along with Thai Pumpkin Curry – Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken. on plate! https://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html Here are some ways I use it, You can use it to make a delicious sauce, that can be poured over your grilled meat or vegetables. Any yellow flesh pumpkin or winter squash will taste great in the curry. To make this dish Vegan, Omit adding chicken, and use vegetable broth instead of the bouillon cube and water. 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. Vegetable stock: Or chicken stock, if you prefer. https://www.bbcgoodfood.com/recipes/pumpkin-curry-chickpeas Red Chilli will add heat and spiciness to this curry along with other flavors. Comment document.getElementById("comment").setAttribute( "id", "a7bb094a272b9e0a5e9b2cf6be87a7e2" );document.getElementById("jf617316cf").setAttribute( "id", "comment" ); Hi! https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 This curry is also a great dish to make ahead of time, pack, and store for your weekly meals along with some steamed rice. Preparation. A vegan “fish sauce” can also be used, or it can omitted all together, but additional salt would be needed if omitted. This Thai Curry uses both pumpkin puree as well as cubed pumpkin, which means this one is high on fall flavors. If thinly sliced, the chicken will cook quickly. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Now add bell pepper, pumpkin puree, pumpkin and ½ cup water and cook for 8-10 minutes. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. Add the pumpkin and sweet potato. This easy Thai Pumpkin Curry is a delicious vegan meal. We will use both, pumpkin puree and cubes of pumpkin to make this Curry. This is the BEST pumpkin Thai curry recipe I’ve found!!! Instead of red curry paste, you can also use green curry paste or yellow curry paste. Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !! Add tamarind paste and cook for another minute. Season with fish sauce. Make it with Veggies or Chicken and serve along with Rice. Thai Red Pumpkin Curry is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Take the pumpkin and slice it first into wedges, cutting along the groves. It seemed people really miss their Thai takeaway as some businesses had closed. This soup can be a meal itself or go well with the salad or entree. Season the chicken pieces with poultry seasoning and set aside. Red curry paste: Or green or yellow curry paste, whichever you have on hand. Stir in the The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. Thai pumpkin curry keeps well in the refrigerator for up to five days. How to make this Thai Pumpkin Curry on stove-top. The kabocha is denser with bright yellow flesh. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. Sprinkle a bit of water overtop and then microwave for 2-3 minutes. If you do not have fish sauce, you can add soy sauce instead. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Pour half of the coconut milk into a pot, over medium heat. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry … Stir to prevent the bottom from sticking and burning. Stir fried rice noodles with Chinese broccoli and soy sauces. It also reheats beautifully. It’s high in taste, low in efforts meal that everyone in the family including kids will enjoy. Turn off the heat. 10/10 – perfectly sweet, spicy, flavourful and downright delicious!! My favorite is Thai Kitchen brand for a vegan red curry paste. Stir it all up and cook for another 8 minutes, Then check the pumpkin is about cooked and if not cook for a little longer. Thai pumpkin curry keeps well in the refrigerator for up to five days. Add the coconut milk and vegetable broth and bring to a boil. A roasted pumpkin recipe with a Thai curry coconut sauce. Simmer until pumpkinis soft, … Fish Sauce – This adds a savory salty flavor in the curry, which is hard to miss. Thai Red Curry Paste – You can either make the Thai Red Curry Paste at home or can use the store-bought ones. Add vegetable stock and bring the curry to a boil. Cook for about 10 more minutes, stirring occasionally, until the … Reduce heat and cook until pumpkin … Pick basil leaves. You can even use Green Curry Paste or Yellow Curry Paste to make this curry. A Thai-style pumpkin curry . Add sliced red pepper and kaffir lime leaves. Spicy ground pork or chicken salad cooked in lime juice, chili pepper and fish sauce, Shreded green papaya, cherry tomatoes, green beans with lime dressing. https://www.allrecipes.com/recipe/128917/pumpkin-coconut-curry In Thailand, we use sliced medium hot fresh chili pepper that is not available in the US. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Recipe Notes. A little part of this pumpkin is also pureed to use in the curry. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Cut the pumpkin into cubes, slicing off the skin. This means that leftovers can be used for another meal during the week! Stir fried eggplant with basil and chili pepper. Sprinkle a bit of water overtop and then microwave for 2-3 minutes. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Season with fish sauce. https://bakeplaysmile.com/thai-pumpkin-soup-30-minute-recipe In a large pot, heat the oil over moderate heat. But if you can’t you can add in regular basil too. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. It is ready in 25 minutes. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Tip the red curry paste into the pan and cook for a further 3-4 minutes, until the curry paste starts to release it's fragrance. November 12, 2017 at 2:51 pm. A roasted pumpkin recipe with a Thai curry coconut sauce. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste. When the pork is cooked, add the pumpkin. Pour half of the coconut milk into a pot, over medium heat. Thai Pumpkin Curry is a quick and easy to make spicy curry made using Red Curry Paste, Pumpkin Puree, Pumpkin Cubes, and a few other ingredients. You can stir it in your morning breakfast of Oatmeal, to flavor it. Start with cutting pumpkin … The difference between pumpkin and squash seems to be which side of the pond you reside. Non-Veg like chicken or shrimp will work great too. Add tamarind paste and cook for another minute. A healthy, easy, one-pot meal that is gluten-free, dairy-free, whole30 friendly and can be made vegan as well! This one-pot curry is hearty, delicious, and made using ingredients that are easy to find. The pork meatballs are seasoned with lemongrass, kafir lime leaves, and garlic, but if you just use garlic and a little white pepper it will still taste great. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Coconut Milk – It adds creaminess to the curry. The leaves will stay bright green for 10 minutes or so. If your mixture starts to splatter too much, turn down the heat. The longer you simmer, the thicker the curry gets. 3 1/2 cups peeled and cubed pumpkin or butternut squash. Your email address will not be published. Cut the pumpkin into 1 1/2 inch cubes. How to make Thai Pumpkin Curry in Instant Pot? Heat oil in a pan on medium heat. Canned pumpkin puree: Yessss. Garnish with torn basil and red chilli. Then I added the pumpkin puree, a builloin cube, 1 cup of water, red lentils, … Any type of pumpkin or squash is great with this recipe. Stir in the coconut milk, stock, sugar, lime zest and juice. You can also serve it with Brown Rice, Jasmine Rice, Quinoa, Broken Wheat, or even along with Couscous. This Pumpkin Thai Curry will last in the fridge for about 2 to 3 days when stored in an airtight container. Add the onion, garlic and ginger and stir fry for 3-4 minutes. Gently cook for 8-10 mins until softened. https://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html