World’s Easiest Thai Curry, made with kabocha squash
The secret to the world’s easiest Thai curry is those little cans of Maesri curry paste you see in Asian markets. If you’ve passed on these because you assume they are the Thai equivalent of hamburger helper, think again. The flavors are rich and complex and using them you really can make a satisfying bowl of curry in less time than it takes to read this recipe. Makes 4 servings.
Ingredients:
2 c cooked kabocha squash* or tofu chopped into bite size pieces (OR use chicken, shrimp, beef, pork or any combination of these items adding up to 2 c)
2 T neutral cooking oil
2 T chopped garlic
2 T thai curry paste (Maesri red, green or yellow curry)
½ c coconut milk (we use Chaokoh brand, which we’ve found to be most consistent)
¼ c finely chopped bitter herbs: Thai basil (best choice), basil, mint, cilantro or shiso
Lemon or lime wedges and additional bitter herbs for garnish (optional)
It may be we have too many cans of Maesri curry paste in our pantry. All you really need are the red, green and/or yellow curry.
Method: heat the oil in a wok or skillet and add garlic; sauté until fragrant. (If you are using meat protein, add it along with the garlic.) Add curry paste and spread it with a spoon to contact the oil and let it toast slightly. Add coconut milk and turn heat down to simmer. Stir to combine ingredients into a uniform sauce, a minute or so. Add cooked squash or tofu and cover; leave on stove at low heat till ingredients are heated through. Stir in bitter herbs and serve over rice with optional garnish.
*We’ve recently discovered the joys of this large (typical size is over 4 lbs), versatile gourd. To prepare, scrub the edible skin then heat in a 350 degree oven for 20 minutes. This will soften the hard exterior so it’s easier to cut. Cool to safe handling temperature then cut in half and remove stem. Scoop out seeds (which you can toast if you like), cut the halves into 2-inch thick sections, toss with some melted butter or oil and salt and return to the oven on a sheet pan. Bake 30 minutes or until tender but not soft. Serve as a side dish or use as an ingredient in curry and other veg-friendly entrées.
