Pumpkin Curry Recipe
Choice of meat in homemade red chili paste curry with coconut milk, pumpkin, bell peppers, and basil leaves.
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Ingredients
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Meat
Curry Paste
Curry Ingredients
Method
Preparation
- 1
Prepare the Curry Paste
Soak the dried red chilies in warm water for about 10 minutes until softened. Drain and blend with garlic cloves, ginger, shallots, turmeric powder, cumin powder, and salt until a smooth paste forms. Set aside.
- 2
Prepare the Vegetables
Cube the pumpkin and slice the bell pepper. Set aside with fresh basil leaves.
- 3
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and season with a little salt.
Cooking
- 4
Cook the Chicken
In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and sauté until they are browned on all sides, about 5-7 minutes.
- 5
Add the Curry Paste
Add the prepared curry paste to the pot and cook for another 2-3 minutes, stirring frequently, until fragrant.
- 6
Add Coconut Milk and Pumpkin
Pour in the coconut milk and add the cubed pumpkin. Bring to a gentle simmer, cover, and cook for about 10 minutes or until the pumpkin is tender.
- 7
Add Bell Peppers
Stir in the sliced bell pepper and cook for an additional 5 minutes until the peppers are tender but still crisp.
- 8
Finish with Basil
Remove from heat and stir in the fresh basil leaves. Adjust seasoning with salt if necessary.