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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 Will Save You Money.

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You may prefer cooking with your oven, but using a microwave instead will cost you much less money. If you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you make certain the dishwasher is full before starting a cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry functions to increase the money you save.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, all things considered. It’s about being functional, most of the time.

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 need 10 ingredients and 7 steps. Here is how you cook that.

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