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Thai Red Curry with Butternut Squash and Chickpeas

By Curtis Stone

4.3

(30)

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Thai Red Curry with Butternut Squash and ChickpeasQuentin Bacon

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.

Spice It Up

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 Morocco’s 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.

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