Best Thai Red Pumpkin Curry Recipes

PUMPKIN AND THAI RED CURRY CHICKEN

Steps:

• In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
• Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
• Serve over rice; top with green onions and jalapeño slices.

THAI RED PUMPKIN CURRY

Steps:

• Heat wok or deep frying pan over high heat.
• Add oil, onions, ginger and curry and cook 1 minute.
• Add stock and coconut milk and bring to simmer.
• Add the pumpkin, cover and cook for 5 minutes.
• Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
• Stir in basil.
• Serve with rice.

MASHED THAI RED CURRY PUMPKIN

Steps:

• In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
• Cook for five minutes, stirring the curry into the coconut milk.
• Add squash, 2 tbs. butter and salt; mix to combine.
• Add maple syrup to taste.
• Butter small gratin dishes or a large casserole.
• Spoon mixture into dishes and dot with remaining butter.
• Broil for 3-4 minutes.

RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS

Steps:

• Remove all excess fat from chicken thighs.
• Dice chicken into 2-3 cm pieces.
• Peel pumpkin, dice into 2X3 cm pieces.
• Wash beans, cut off tail ends.
• Cut beans into 4-5cm pieces (typically just halve them).
• Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
• Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
• Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
• Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
• Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

THAI RED CURRY PUMPKIN

Steps:

• 1. In a wok, bring to boil the coconut milk, curry paste and 1/2 C water. 2. Add onion and lime leaves and allow to boil for 3 minutes. 3. Add pumpkin and simmer over medium heat for 8 minutes or until nearly cooked. 4. Add beans, red bell pepper, and zucchini. Simmer for another 5 minutes, adding water if sauce becomes too thick. 5. Add bamboo shoots and basil and continue cooking just until they are warmed. 6. Add the lemon juice and brown rice syrup, adjusting seasonings as necessary. 7. Serve over brown rice.