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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 Green Living In The Cooking area Could save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to begin saving energy by going more green.

Changing light bulbs is as good a spot to start as any. Obviously you shouldn’t confine this to merely the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them instead of incandescent lights. They cost a little bit more initially, but they last ten times longer, and use less electricity. Changing the light bulbs would likely keep a lot of bulbs out of the landfills, and that’s good. Along with different light bulbs, you need to learn to leave the lights off when they are not needed. The kitchen lights in particular will often be left on all day long, just because the family tends to spend a lot of time there. This additionally takes place in the rest of the house, but we have been trying to save money in the kitchen. Make a routine of having the lights on only when they are required, and you’ll be amazed at the amount of electricity you save.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, of course. A lot of it really is simply using common sense.

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 cook it.

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

The inspiration for this easy pumpkin curry recipe came from a Thai restaurant that I visited in Layton, Utah with my blogging friends for a conference. My friend Ashley at Cook Nourish Bliss and I ordered the pumpkin curry with chicken the first night that we were there, and loved it so much that we went. Pumpkin curry pairs beautifully with Chardonnay. The pumpkin (or other squash) gives the curry a hint of sweetness that offsets the delicate heat of the Thai red curry paste. Because the curry isn't too spicy, the squash and the nuttiness of the brown rice amplify the mango notes of the Chardonnay.

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