To be honest, I could eat rice plain in a leather boot and be happy. But I could eat this curry on rice in a leather boot and be even happier. The bright color of this curry comes from both the beauuuutiful butternut squash and the yellow curry powder, and peaks of red bell pepper poking through make it look (and taste!) fresh and light. But the garbanzo beans make it filling. It’s a magical dish. Now, I did three Thai chillies because I have a stomach of steel (these little fuckers are tiny and HOT!) but feel free to use a jalapeño, seedless jalapeño, serrano - whatever your belly can take.
2 tablespoons vegetable/peanut/grapeseed oil
1 red bell pepper, sliced
1 yellow onion, sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 tablespoons red curry paste
1 tablespoon yellow curry powder
3 cups peeled and diced butternut squash
1 (15-ounce) can garbanzo beans, drained
1 (13.5 oz) can coconut milk
1 cup vegetable broth
¼ cup fresh Thai or regular basil leaves
2 teaspoons sugar
1 teaspoon kosher salt
3 fresh hot chillies (use whatever heat level you can take!), thinly sliced
+ cilantro leaves, for garnish
Most of life’s questions can be answered with crispy shallots.
All the flavor of Tom Yum soup but glazed onto tender, sticky ribs.
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.