Friday, October 9, 2009
VeganMoFo: Thai Red Curry with Butternut Squash and Beans
O' my heavens above this was so good! I make thai curries all the time but tonight the combination of sweet butternut squash and hearty beans was outstanding. I also added white squash and red bell peppers for color. Anything with coconut milk gets an A in my book. I was greedy and enjoyed my curry with two different beds of grain. On the right side I have quinoa, a delicious nutty grain that goes perfect with the flavors of the curry and on the left side, "kanom jean" (or somen noodles) that is a more traditional Thai accompaniment to curry. It was wonderful and I ate this all up!
Basic recipe for thai curry here. You can use any kind of curry paste, green or red, panang etc. And also change up the veggies, omit tofu and add beans, whatever!