Tag Archives: curry

Thai Punk-in Curry

First, let me apologize for going dark on the goons for a few weeks.  My waistline was getting seriously GOONED-OUT and I needed to take a break.  Now I’m back, a few pounds lighter, able to run a few more miles on the treadmill and ready to eat my way through the holidays!

This recipe was inspired by a terrific pumpkin curry dish that we enjoyed a few weeks ago at Thai X-ing (http://thaix-ing.com/).  Thai X-ing definitely qualifies as a goon friendly establishment because of its large quantities and the fact that it’s BYOB (we should have brought a box o’ wine just cuz we could).

My version has a little less sugar, much more spice, and uses several types of squash.  I recommend that you make this ahead and let it sit for a few hours before serving so that the flavors meld.  Enjoy!

 

 

Serves 8-10 goons!

Ingredients:

  • 1 TBSP canola oil
  • 1 small pie pumpkin, 1 butternut squash, 1 kabocha squash – peeled and cubed (or any other orange squash except spaghetti)
  • 2-3 small red or sweet potatoes (peeled and cubed)
  • 2 medium carrots, peeled and cut into thick slices
  • ½ red onion, cut into thick ½ moons
  • 1 yellow bell pepper, cut into thick slices
  • 1 cup cherry tomatoes
  • 1 can chick peas

Curry Sauce:

  • 3-4 cloves of garlic
  • 1-2 fresh Thai chilies
  • 2 cans of coconut milk (possibly more as needed)
  • 2-3 TBSP tamarind paste
  • 4-5 TBSP soy sauce
  • 3-4 TBSP brown sugar
  • 1 lime – juiced
  • ½ orange – juiced
  • 1 TSP tumeric
  • 2 TBSP rice vinegar
  • 1 TBSP fish sauce
  • 1 TBSP ground coriander seeds, 1 TBSP ground cumin, 1 TSP fennel seed
  • ½ red onion
  • 1 TBSP red curry paste

Garnish:

  • Chopped cilantro
  • Thai basil

To make the vegetables, heat the canola oil over medium high heat and cook the squash, potatoes, carrots and onions until they start to get some color.  While they’re cooking, combine all of the ingredients for the curry sauce in a blender and puree until smooth.  Add the curry sauce to the pot and bring to a boil.  Reduce heat and simmer to thicken.  Add the rest of the vegetables (except the chick peas) and simmer for approximately 30 minutes or until all vegetables are soft.  At this point, check the seasoning!  Add more chili sauce, coconut milk, soy sauce, sugar and fish sauce as needed.  Add the chick peas at the very end until just heated through.  Garnish with cilantro and basil, and serve over warm sticky rice.