My oldest had a specific request for her birthday dinner. She called it "pumpkin squash soup" and brought me the cookbook she'd used when she made it herself. Turns out it was Red Curry of Roasted Fall Vegetables from "Kitchen Seasons" by Ross Dobson. I highly recommend both the book and the recipe. The book urges eating local produce in season. Although studies seem to show this isn't healthier than the crap produce you get at the local grocery, I guarantee you fewer pesticides and a much better flavor! The potatoes, carrots, onion and basil were provided by Dewdrop Farms in Springboro, Ohio.
Basic Preparation
Although you could make the curry paste yourself, that can be a time consuming process. I only suggest it if you are unable to get a good quality one. I use Maseri which comes in little round colored cans. They can usually be found in well stocked foreign markets. The flavor and quality of the dish will be directly impacted by your choice of curry paste. If you walk away thinking, "eh, it was just so, so" you probably used a cheap curry paste.
My daughter can't handle very spicy foods which this dish definitely is. She used a cheaper curry paste so didn't realize how spicy it could get. I felt bad because my version was hotter than she wanted but she insisted on eating it because she said it tasted so good. Had I known, I would have let it set overnight. If you have trouble with spicy foods, you can do the same. The coconut milk will greatly reduce the heat if left overnight in the fridge.
Cutting a tough squash can be a troublesome task. I prefer acorn and it is more easily cut by slicing it along the groves into cantaloupe-like slivers. These can then be peeled with a potato peeler.
Red Curry of Roasted Fall Vegetables
4 servings
4 small new potatoes, quartered
1 large carrot, cut into bite sized pieces
2 tbs light olive oil
14 oz pumpkin or other winter squash, peeled and cut into 1 inch pieces
1 parsnip, peeled and cut into batons
1 medium onion, cut into 8 wedges
1 can (13-15oz) coconut milk
2 tbs red curry paste
2 tbs brown sugar
1 tbs fish sauce
1 cup chicken stock
handful of fresh basil
Preheat the oven and baking sheet to 425. Put the carrot and potatoes on the hot baking sheet in a single layer. Drizzle with 1 tbs of olive oil and roast for 10 minutes. Add the squash, parsnip, and onion and roast for another 20 minutes.
Heat the coconut milk in a small sauce pan until is starts to separate. Heat remaining 1 tbs of oil in a heavy skillet. Add the curry paste and saute for a couple of minutes. Add the coconut milk, brown sugar, and fish sauce to the curry and cook for a couple of minutes more bringing to a strong simmer. Add the roasted vegetables and the basil. Cook for five minutes more.
Serve over rice, preferably basmati or jasmine.
Although you could make the curry paste yourself, that can be a time consuming process. I only suggest it if you are unable to get a good quality one. I use Maseri which comes in little round colored cans. They can usually be found in well stocked foreign markets. The flavor and quality of the dish will be directly impacted by your choice of curry paste. If you walk away thinking, "eh, it was just so, so" you probably used a cheap curry paste.
My daughter can't handle very spicy foods which this dish definitely is. She used a cheaper curry paste so didn't realize how spicy it could get. I felt bad because my version was hotter than she wanted but she insisted on eating it because she said it tasted so good. Had I known, I would have let it set overnight. If you have trouble with spicy foods, you can do the same. The coconut milk will greatly reduce the heat if left overnight in the fridge.
Cutting a tough squash can be a troublesome task. I prefer acorn and it is more easily cut by slicing it along the groves into cantaloupe-like slivers. These can then be peeled with a potato peeler.
Red Curry of Roasted Fall Vegetables
4 servings
4 small new potatoes, quartered
1 large carrot, cut into bite sized pieces
2 tbs light olive oil
14 oz pumpkin or other winter squash, peeled and cut into 1 inch pieces
1 parsnip, peeled and cut into batons
1 medium onion, cut into 8 wedges
1 can (13-15oz) coconut milk
2 tbs red curry paste
2 tbs brown sugar
1 tbs fish sauce
1 cup chicken stock
handful of fresh basil
Preheat the oven and baking sheet to 425. Put the carrot and potatoes on the hot baking sheet in a single layer. Drizzle with 1 tbs of olive oil and roast for 10 minutes. Add the squash, parsnip, and onion and roast for another 20 minutes.
Heat the coconut milk in a small sauce pan until is starts to separate. Heat remaining 1 tbs of oil in a heavy skillet. Add the curry paste and saute for a couple of minutes. Add the coconut milk, brown sugar, and fish sauce to the curry and cook for a couple of minutes more bringing to a strong simmer. Add the roasted vegetables and the basil. Cook for five minutes more.
Serve over rice, preferably basmati or jasmine.
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