Thai Red Pumpkin Curry Recipes

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PUMPKIN AND THAI RED CURRY CHICKEN



Pumpkin and Thai Red Curry Chicken image

It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1 can (13.66 oz) lite coconut milk
1 tablespoon Thai red curry paste
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1 cup frozen sweet peas
2 cups cooked rice
2 tablespoons sliced green onions (2 medium)
Sliced fresh jalapeño chile, if desired

Steps:

  • In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
  • Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
  • Serve over rice; top with green onions and jalapeño slices.

Nutrition Facts : ServingSize 1 Serving

THAI RED CURRY NOODLES WITH VEGETABLES



Thai Red Curry Noodles With Vegetables image

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Provided by Melissa Clark

Categories     dinner, curries, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 28

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

Steps:

  • Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
  • In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
  • Meanwhile, cook the noodles according to package directions. Drain and set aside.
  • Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
  • Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
  • Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

THAI RED PUMPKIN CURRY



Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories     Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

Steps:

  • Heat wok or deep frying pan over high heat.
  • Add oil, onions, ginger and curry and cook 1 minute.
  • Add stock and coconut milk and bring to simmer.
  • Add the pumpkin, cover and cook for 5 minutes.
  • Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
  • Stir in basil.
  • Serve with rice.

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