Pumpkin Thai Curry Recipe Kit Recipe

Thai cuisine · 468 calories

Pumpkin Thai Curry Recipe Kit recipe

About this recipe

Experience the exotic flavors of Thailand with our Pumpkin Thai Curry Recipe Kit. This kit features fresh pumpkin, aromatic Thai red curry paste, and creamy coconut milk, combined with zesty lemongrass and kaffir lime leaves for an authentic taste. Perfect for a hearty meal, this curry is easy to prepare and packed with wholesome ingredients. Elevate your cooking with our step-by-step guide and enjoy a restaurant-quality dish at home. Order now on the AnyFeast website or app and bring the taste of Thailand to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Basil Leaves
  • 100 g Coriander Leaves
  • 100 g Garlic
  • 100 g Lemon Grass
  • 50 g Red Curry Paste
  • loose Ginger
  • 200 ml Coconut Milk
  • 500 g Onion
  • - Bell Peppers
  • 30 g Pumpkin Seeds
  • 400-600 g Pumpkin
  • - Kaffir Lime Leaf
  • 500 g Sugar

Instructions

  1. 1. Start by peeling the pumpkin, removing any seeds, and cutting it into small cubes.
  2. 2. Slice the onion and bell peppers. Mince the garlic and ginger. Set these aside for later use.
  3. 3. Heat 2 tablespoons of refined soybean oil in a large pan over medium heat.
  4. 4. Add the sliced onions and sauté until they become translucent.
  5. 5. Stir in the minced garlic and ginger, along with the lemongrass and kaffir lime leaves, cooking for an additional 2 minutes until fragrant.
  6. 6. Add the real Thai red curry paste to the pan and stir well, allowing the paste to blend with the other ingredients.
  7. 7. Pour in the Dabur Hommade coconut milk and mix thoroughly with the curry paste.
  8. 8. Add the pumpkin cubes to the pan and bring the mixture to a gentle simmer.
  9. 9. Allow it to cook until the pumpkin becomes tender, about 15-20 minutes.
  10. 10. While the pumpkin is cooking, chop the coriander leaves and basil leaves.
  11. 11. Once the pumpkin is tender, add the chopped bell peppers and continue to cook for an additional 5 minutes.
  12. 12. Season the curry with a pinch of Madhur sugar, adjusting to taste if necessary.
  13. 13. Finish by stirring in the chopped coriander and basil leaves for a fresh touch.
  14. 14. Garnish with roasted and salted pumpkin seeds before serving.