Tilted Brush Stroke

THAI PUMPKIN RED CURRY

BY WHISKAFFAIR

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STEP 1

Heat oil in a pan over medium-high heat. Once the oil is hot, add garlic, ginger, and onions, and saute for a minute.

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Yellow Dots

STEP 2

Add red curry paste and cook for 1-2 minutes on medium heat, stirring continuously.

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STEP 3

Stir in vegetable stock and bring the curry to a boil.

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STEP 4

Now add bell peppers, pumpkin puree, pumpkin cubes, and ½ cup water, and mix well. Reduce the heat to low.

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STEP 5

Cover the pan with a lid and cook for 10-12 minutes until the pumpkin is tender.

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STEP 6

Remove the lid and add coconut milk, brown sugar, and tamarind paste, and cook for 2 minutes. Check for salt and add if needed.

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STEP 7

Garnish with a handful of torn Thai basil, cilantro, and red chilies. Serve hot with steamed rice.

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THAI PUMPKIN RED CURRY IS READY!

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