Thai curry is one of my favorite things in the world. It has such a unique flavor- making it different from an Indian or Japanese curry. I find Thai curry to be way lighter and fragrant, with each “colored” curry bringing a totally different flavor profile to a dish. Yellow and red curries, I find to be a bit heavier in flavor profile, going well with hearty dishes and beef, while I think green curry goes better with green beans and shrimp and eggplant. More of a summer curry (if you will, haha).
This weekend I decided to play around with some new curry paste I found at my Japanese Market, Roland Curry Paste. This is BY FAR the best curry paste I have found. I love it so much that I went back the next day and bought the yellow and green curry pastes.
1 tbsp veg oil
1/2 Kobacha or Acorn Squash; cubed into 1 inch pieces
1/2 pound of chicken; cubed
1 can coconut milk
1 small (or 1/2) yellow onion; sliced
3-4 large tbsp red curry paste
1/2 cup chicken stock
2 tbsp fish sauce
2 tbsp brown sugar
Thai chilis; sliced
Cashews or peanuts, diced
In a saucepan or a pot, combine the veg oil, a 1/2 cup of the coconut milk & curry paste until fragrant.
Add the chopped up squash & fill the pot with the rest of the coconut milk.
The chunks of squash should be totally submerged.
Put the heat on high and when it starts to boil, bring it down to medium heat & cover.
After about 7 minutes, add the chunks of chicken, chicken stock, onion, fish sauce, brown sugar & cover again.
Cook until the squash and onions are soft &the chicken is fully cooked through.
If you like it extra spicy, add some chilis now!
Serve with brown, short grain rice.
Top with chopped nuts, Thai basil and chilis!