Thai food is my all time favorite cooked food to prepare and eat! I simply love the balance of all the flavors ranging from sweet to spicy as well as the abundance of color and nutrients that go into each dish. The aromas are out of this world sensuous from the fresh scent of lemongrass to the zing of galangal, one can’t help but to feel invigorated by these island aromas.
There is an uber charming thai restaurant in Venice that I frequent as they serve the best Tom Kha on the planet for a very modest price, plus the staff couldn’t be more delightful and their decor is romantic without being cheesy. They have a few private booths with lace curtains for privacy and a gorgeous garden terrace over looking the famous Venice canals, top this off with a steaming pot of jasmine tea and bowl of coconut soup and I am instantly convinced that I want to move to Thailand.
If I can’t up and move to Thailand I have to bring Thailand to me and to all of you who share my passion for their irresistible cuisine. Typically I seek out the truly thai ingredients such as kefir lime leaves, galangal and chills but since I wanted to use what I had on hand I threw this curry together using everyday ingredients that you can find on the fly at any market. I even added a fall twist with the pumpkin and pomegranate arils which gave this curry a unique texture and ever more exotic taste. Wild rice was all that I had on hand so I whipped up a batch and it paired beautifully with this bold curry so I highly recommend experimenting with different rice combinations for a truly unique curry culinary experience (try saying that three times fast)!
I happened to frequent many farmers markets this week and had a huge variety of vegetables on hand but please feel free to add any vegetables of your choosing and omit any that you don’t have or don’t care for. You can make this your own as I did, perhaps even adding in some fall spices to fire things up a bit.
- Veggies used:
- Green beans
- Bok choy
- Red bell
- Green bell
- Red thai chili
- Yellow squash
- Pomegranate seeds
- Kabocha squash or small pumpkin
- Thai basil
- Juice of 1 lime
- 1 can coconut cream
- 1 can light coconut milk
- ¾ jar of red thai curry paste
- 2 tbsp. coconut crystals
- Preheat oven to 400
- Cut pumpkin in quarters and place face down in a foil lined pan. Rub some coconut oil onto foil for extra flavor and moist results.
- Cook pumpkin in oven at 400 degrees for 30-40 min or until done. Peel skin off and cut into small cubes.
- While the pumpkin is cooking prepare your rice.
- Using a large pan saute the coconut cream and milk with the ginger, jalapeno, chili and let gently boil.
- Add in curry paste and coconut crystals stir.
- Lower heat to simmer and add in hearty veggies first (broccoli, cauliflower, green beans) place lid on and let simmer for two minutes.
- Add in remaining veggies except for (basil, lime and colantro) and let cook until ready aprox 3 - 5 minutes. Garnish with basil, lime and cilantro.
- Serve over wild rice