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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 Turn to Food to Improve Your Mood.

Many of us believe that comfort foods are bad for us and that we have to keep away from them. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Soemtimes, comfort foods can be utterly nourishing and good for us to eat. There are several foods that, when you eat them, can improve your mood. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

It’s not difficult to drive away your bad mood when you are eating grains. Teff, barley, millet, quinoa, etc are all great for helping you be in a happier state of mind. They help you feel full as well which can actually help to make your mood better. Feeling hungry can actually make you feel terrible! The reason these grains are so good for your mood is that they are not difficult for your stomach to digest. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, raises your mood.

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to thai red curry with pumpkin 🎃 recipe. To cook thai red curry with pumpkin 🎃 you only need 10 ingredients and 7 steps. Here is how you achieve it.

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

This means that leftovers can be used for another meal during the week! Garnish with fresh cilantro on top and this recipe tastes as good as it does fresh! You can also freeze the pumpkin curry for up to three months. And if you make it, please rate the recipe as this really helps us! Tag any pics. (red pepper mix).

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