Thai CUISINE
Make this delicious Thai Pumpkin Curry for your weeknight dinner. It’s gluten-free, super delicious, and can be easily made vegan too.
Step 1
Heat vegetable oil in a pan over medium heat. Once the oil is hot, add garlic, galagan, and Lemon grass, chili, and saute for 2 minutes.
Step 2
Now add onions, kaffir leaves saute for 2 minutes then add in the bell pepperAdd Thai red curry paste and cook for 1-2 minutes on medium heat.
Step 3
Now add pumpkin, 2 cups water, and sugar. Cover the pan with a lid and cook for 15-20 minutes until the pumpkin is tender.
Step 4
Remove the lid and add tamarind paste, coconut milk, Thai Basil, Salt to taste brown sugar, and, and cook for 2 minutes.Garnish cilantro and red chilies. Serve hot with steamed rice.
3 Tbsp vegetable oil
2 Tsp chopped ginger
2 Tsp chopped garlic
1 Tsp Bird eye chili
1 Tbsp lemon grass chop
2-3 Kaffir lime leaf
½ cup thinly sliced onions
4 Tbsp Thai red curry paste
2 Cups water
½ Cup chopped bell pepper
160 gm Pumpkin
1 Cup unsweetened coconut milk
2 Tsp sugar
1 Tbsp tamarind paste
Thai basil handful (roughly torn)
2 Tsp chopped cilantro
Original price was: ₹130.00.₹127.00Current price is: ₹127.00.
Original price was: ₹18.00.₹15.00Current price is: ₹15.00.
Original price was: ₹180.00.₹135.00Current price is: ₹135.00.
