Preparing Thai red curry with pumpkin π safely
It's essential to organize meals safely to assist stop dangerous micro organism from spreading and growing. You may take some steps to assist defend your self and your loved ones from the spread of dangerous bacteria.
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Wash your fingers
Your arms can simply unfold bacteria across the kitchen and onto meals. It's important to all the time wash your fingers totally with cleaning soap and warm water:
before starting to prepare meals
after touching uncooked food reminiscent of meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets
Don't forget to dry your palms totally as properly, as a result of moist fingers spread bacteria extra simply.
Hold worktops clear
Before you begin getting ready food, itβs essential worktops, kitchen utensils and chopping boards are clean. If theyβve been touched by raw meat, poultry, eggs or greens you will need to clean them totally.
It's best to change dish cloths and tea towels commonly to avoid any micro organism growing on the fabric.
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We hope you got benefit from reading it, now let’s go back to thai red curry with pumpkin π recipe. You can have thai red curry with pumpkin π using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Thai red curry with pumpkin π:
- Take 200-250 g cut up pumpkin or butternut squash
- Get 1 tbsp Thai red curry paste
- Get 1/2 tin coconut milk
- Provide 1 tbsp palm sugar or brown sugar
- Prepare 2 tbsp fishsauce
- Use 1 handful Thai basil (or any basil you can get hold of)
- Use 100 g chicken, sliced in strips
- Use 1 big red chilli, slices
- Provide 1 handful green bean
- You need You can also use any seasonal vegetable ie courgette, baby sweet corn, aubergine, carrot
Steps to make Thai red curry with pumpkin π:
- Cut up my not quite perfect pumpkin π 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.
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