Fall Harvest Thai Curry Recipe:
My half-thai cousin-in-law (mouthful?) challenged me to make a thai recipe that I haven’t made or tried before – AND once I mastered my new famous recipe… to bring it to our family dinner this coming Sunday. Naturally… I accepted his challenge…
And because it’s ‘pumpkin everything’ season – I was determined to to create an oh-so-delicious pumpkin curry recipe.
It’s fall, and… my cousin-in-law has never tried pumpkin curry before (what?? – definitely living under a rock).
So I scoured the web for inspiration… and I spent a great deal of time developing this recipe. And then… I went to the supermarket in search for the best looking pumpkin – but because everyone has been halloween crazy: ALL THE PUMPKINS WERE GONE! nooooooo
But… there was a fine selection of squash available. “Hmmm.. I’ve never had Amber Cup Squash Curry before” I thought.. it sounded perfect! And indeed it is in this recipe.
To me this recipe tastes like fall in Thailand – I’ve never experienced this myself – but if golden, red and green leaves were falling in Thailand over the elephants bathing with a gorgeous Thai sunset in the background…. that’s what this recipe tastes like.
In other words… as my Nor Cal high school friends would say … it’s hella good!
I can’t wait to bring this to our family dinner next weekend – and knock all their socks off. They don’t even know what’s coming.
BTW.. all natural, clean-eating ingredients. Yep.
Peace. Love. & Pumpkins. Happy November!
P.S. If you are trying to watch your calorie intake – coconut milk can be heavy in calories… BUT… before you go putting light coconut milk in your curry – READ THE LABEL. Often when the fat is removed or reduced… other carbs or sugars are added to compensate. Plus full fat coconut milk is loaded with good nutrients from saturated fats. SO… Instead of buying light milk – try to have a smaller portion and pair your meal with a yummy salad.
P.P.S. This recipe would also be wonderful with a variety of squashes – you be the captain of your curry – pumpkin, amber cup, acorn squash… whatever you fancy. I’ll bet it’s super yum! Try it with your favorite squash and comment below!
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- 2 sweet peppers (sliced or diced)
- 1 Medium Squash (pumpkin, acorn squash, amber cup, or butternut)
- 1 Tbs. Coconut Oil
- 1 Small Sweet Onion (diced)
- 2 Cloves of Garlic (Minced)
- 1 Tsp. Ground Cumin
- 1 Tsp. Ground Coriander
- ½ Tsp. Spicy Ground Chili
- 2 Tbs. Red Curry Paste (or more to taste - some like it hot)
- 1 Can Full Fat Coconut Milk
- 2 Cups Diced Pineapple
- ½ Cup Water
- 5 Cups Cooked Quinoa (for serving)
- *Optional: Add chicken or your favorite meat - I love to grill about 6-8 chicken tenders, cut them into bite sized pieces and serve them with the curry (mixed in).
- Cilantro (garnish)
- Cashews (garnish)
- Slice Squash in half and bake at 350 degrees for 40-45 minutes sliced sides down (until tender).
- While squash is cooking you can slice and dice your vegetables (onion and peppers).
- Remove squash from oven, and allow it to cool for about 30 minutes (this will make it easier to handle and dice). Dice squash once it has cooled and cut off any skin.
- In a medium pot heat coconut oil over medium heat. Add vegetables (peppers & onion) and garlic - and sauté until peppers become tender and onion is translucent.
- Add spices and red curry paste, stir and allow flavors to simmer together for a couple of minutes.
- In a separate bowl combine coconut milk and about 1 cup of your diced squash; mash to a soup-like consistency.
- Add mashed coconut milk/ squash, & ½ cup water to your pot with your sautéed vegetables and stir.
- Add pineapple and remaining squash and stir.
- Allow curry to simmer for at least 10 minutes before enjoying.
- Taste your curry and add more spicy chili spice if you like it hot!
- Serve over quinoa - and add meat if you desire!
- Garnish with cashews and cilantro.
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