Thai Red Pumpkin Curry Recipes

THAI RED PUMPKIN CURRY

Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

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.

PUMPKIN AND THAI RED CURRY CHICKEN

Pumpkin and Thai Red Curry Chicken image

It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.

Provided by Inspired Taste

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 can (13.66 oz) lite coconut milk
1 tablespoon Thai red curry paste
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1 cup frozen sweet peas
2 cups cooked rice
2 tablespoons sliced green onions (2 medium)
Sliced fresh jalapeño chile, if desired

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.

Nutrition Facts : ServingSize 1 Serving

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