Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.
Have you noticed the number of new spices on the market? Seasonings that you used to have to bring back home from a trip abroad are now for sale at the local grocer. Spice blends, which can come in powdered or paste form, are made up of a long list of ingredients, so you get a huge amount of flavor in every spoonful. Two of my favorites are Moroccos harissa (a fiery paste made from chilies, garlic, cumin, coriander, caraway, and olive oil) and Thai red curry paste (containing red chilies, lemongrass, cilantro, and more). Refrigerate these in their containers after opening, and they will keep for at least 6 months.
Recipe information
Total Time
45 minutes
Yield
Serves 4
Ingredients
Preparation
Step 1
1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
Step 2
2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Step 3
3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
Step 4
4. Divide the curry among four soup bowls, top with cilantro, and serve.
Recipe notes
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