Red Thai Curry with Pumpkin
This Red Thai curry with pumpkin is super delicious! I love the balance of a good Thai curry between the sweet, creamy, savory, sour, spice and herbs.
Servings: 6 people
Ingredients
- 3 tablespoons red curry paste
- 2 - 15 ounce cans coconut milk
- 2 large carrots- thinly sliced
- 1/4 onion - diced
- 1 1/2 cups snow peas chopped or fresh or frozen peas
- 1/2 cup chopped Thai basil regular basil will also work
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon fish sauce
- 2 tablespoons lime juice
- 1/2 pound chicken - thinly sliced about 1 large chicken breast
- 1/2 cup water
- 3 cups cubed kabocha squash/Japanese pumpkin or any pumpkin or squash
- Pinch of salt to preference
Instructions
- Add squash to boiling water and simmer until squash is mostly tender (about 10 minutes, drain and set aside).
- While squash is cooking, In a large pot, add curry paste, coconut milk, carrots, onions, snow peas or peas, basil, sugar, soy sauce, fish sauce and lime juice.
- Bring to a boil then reduce to a medium simmer and cook for ~6 minutes, add thinly sliced chicken and simmer another ~7 minutes.
- Add water and kabocha squash and simmer another 5 minutes.
- Taste, adjust flavors with a pinch of salt or whatever you feel will balance it to your preference.
- Serve over rice and enjoy.