I love curry. And I also love anything with coconut milk. Combine the two, and you have one of my favorite dishes! I have a few curry recipes that I have collected the past couple years. They are all a little different, and all delicious. When I saw Jenna’s recipe for Thai red curry last week, I immediately put it on my meal planning list for this week.
Jenna used kabocha squash in her recipe. We ended up with 6 sugar pumpkins from the garden, so I used pumpkin instead.
For some reason, Max goes crazy for pumpkins. He really wanted the pumpkin I was holding, so I gave it to him to see what he would do with it.
I know we should not encourage behavior like this, but it’s so funny! He played with it for awhile before starting to eat it.
Crazy dog. I think he would have eaten the entire pumpkin if I let him.
After I took the pumpkin away from Max, I roasted it. Since it was a small pumpkin,I roasted another one too and figured if I didn’t use it all I could use the leftovers for something else.
I got all the ingredients ready while the pumpkins roasted. I changed a few things from the original recipe. First, I used pumpkin instead of kabocha squash. I didn’t include fish sauce. I have a feeling the fish sauce adds to the dish, but I didn’t want to use it. I also didn’t use tofu. Since my stomach has been giving me issues lately, I didn’t want to eat tofu. Sometimes it messes with my stomach. So I used chickpeas instead.
Holy smokes, this curry was so good! It had great flavor. I really liked the chickpeas and didn’t miss having tofu in the dish.
I had leftovers for lunch today, and I think it actually tasted even better today than it did yesterday!
Head on over to Eat, Live, Run and get this recipe.
On a random note… I have big news I’m going to share tomorrow! No, I’m not engaged. But it’s exciting stuff. So come back tomorrow to find out what’s happening!