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Before you jump to Thai red curry with pumpkin 🎃 recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
A lot of us believe that comfort foods are bad for us and that we must avoid them. At times, if your comfort food is candy or some other junk food, this is true. At times, comfort foods can be very healthy and good for us to consume. There are several foods that, when you consume them, may improve your mood. When you feel a little down and are needing an emotional boost, try a couple of these.
Put together some trail mix of nuts or seeds. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is known as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more serotonin in your brain, the happier you’ll feel. Not just that, nuts, in particular, are a fantastic protein food source.
So you see, you don’t need to eat all that junk food when you are wanting to feel better! Test out these hints instead!
We hope you got insight from reading it, now let’s go back to thai red curry with pumpkin 🎃 recipe. To cook thai red curry with pumpkin 🎃 you only need 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Thai red curry with pumpkin 🎃:
- Prepare of cut up pumpkin or butternut squash.
- You need of Thai red curry paste.
- Provide of coconut milk.
- You need of palm sugar or brown sugar.
- Take of fishsauce.
- Get of Thai basil (or any basil you can get hold of).
- Prepare of chicken, sliced in strips.
- You need of big red chilli, slices.
- You need of green bean.
- Take of You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot.
Steps to make Thai red curry with pumpkin 🎃:
- Cut up my not quite perfect pumpkin 🎃 into quarters and use only a quarter of the pumpkin fresh. Cut the skin off with sharp knife and use spoon to scoop off the seed. Cut into small chunk size..
- Turn your hop on medium heat. Add about 2-3 tbsp of coconut milk in a saucepan (try to scoop the thick part in) stir well and once coconut milk start bubbling up, add red curry paste and mix well..
- Once you see the oil seperated from the curry paste and coconut milk (around after 2-3 mins) add your chicken in and stir well. Add pumpkin in and also mix well. Add the rest of coconut milk in and mix well..
- Seasoning with fishsauce and palm sugar..
- Add green beans (or any prefer Veggies in). Let them cook for about 15-20 min. Stir them well. If your curry look a little thick add some water (about 5-8tbsp). Taste your curry, it should be spicy, sweet and salty, you can add more fishsauce and sugar if prefer at this stage..
- Add red chilli and basil, quick stir and turn the heat off..
- So delicious with Thai jasmine rice..
My friend Ashley at Cook Nourish Bliss and I ordered the pumpkin curry with chicken the first night that we were there, and loved it so much that we went. This Thai Pumpkin Curry Recipe is sweet, spicy and packed with healthy proteins and plants. The pumpkin red curry sauce is perfect with shrimp and boy choy. This Thai pumpkin curry recipe solves that problem, and I love how the thick sauce coats every last shrimp and layer of bok choy. This week, I made another pilgrimage across the city to stock up on a very special item for our little Spanish pantry… A slow-cooked Thai red pork curry with a rich pumpkin sauce.
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