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Currying Favor

Another Rachel demo was on delicious Thai curries. Rachel said that red curries traditionally have dried red chilies in them whereas green curries are made with fresh green chilies. And, she pointed out that Thai curries are thinner and more soup-like than Indian curries. Here is the beginning stages of a Thai green vegetable curry that includes eggplant, zucchini, cauliflower, mushrooms, and peas:

The next day I made a Thai red curry with beef and pumpkin. I was quite happy with how it turned out. When I first considered the “pumpkin”, I doubted that it would get soft enough by the time I needed it to. In fact, while cooking, my curry did not taste that great even though it had delicious ingredients like coconut milk and chili powder, fresh galangal, and lime leaves in it. I headed Rachel’s advice and waited until the meat had “started to lose its chewiness…though clearly not cooked all the way through” before adding the pumpkin. The moment the pumpkin softened, the whole texture of the curry changed and worked — and towards the end of cooking, I added fish sauce and tamarind puree, and then got the flavor right, too. Yey!

My friend Lucy and I also made this roasted vegetable curry that has roasted sweet potatoes, parsnips, and carrots in it. As you can see, it is garnished with coriander, cashew nuts, and yogurt.

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