A simple bowl of soup changed my life.
The year was 2014. Marc and I were vacationing in Indianapolis, Indiana, USA, and unexpectedly ran into a group of my childhood friends.
Since recounting the good old days is best done over a good meal, we decided to go out to dinner. My friend suggested we check out a place from the “best restaurants in Indianapolis” list – Siam Square.
I had never had Thai food. I’m not sure that I’d ever even heard of Thai food.
As we entered the restaurant, it was like stepping into another world. Soft music like someone pinging a tiny xylophone played. The walls were covered in richly colored tapestries and exotic photographs. The table settings were elegant – the ice water was served in wine glasses.
Marc and I ordered green curry with softshell crab to share. I was surprised when we were brought a bowl of soup and a side of rice – it just wasn’t what I was expecting.
I took a bite, and my life changed forever.
I decided right then and there that Thai green curry was my favorite food ever. Period.
The problem was, there were no Thai restaurants in our city. The only one had closed a few years earlier. And Siam Square was six hours away.
I knew what I had to do – I had to learn to cook authentic Thai food. And I did.
That recipe was the start of the project now known as Anatomy of Adventure. Sign up for our emails so you’ll never miss a recipe.
About a year later, I found myself in Indiana once again, this time in the city of Evansville. Having tasted no Thai food but my own in that time, I wanted to consult the professionals.
We stopped in at Thai Papaya, and spoke with the manager, who identified himself as “Joe from Kokomo.” When he learned of our interest in traditional fare, he decided to order for us – an off-the-menu item he called pumpkin curry.
Joe explained that seasonally, they were able to get certain traditional vegetables not always available in the U.S. They would prepare off-the-menu dishes for Thai nationals who knew what to ask for. It just so happened that he had one such dish brewing that very day.
Joe’s pumpkin curry was amazing. It had a red curry base and cubes of “pumpkin” – not the type we Americans eat in pies, but a squash variety common in Thailand. Two hours from Thai Papaya, I decided I had to capture this flavor as well. In this recipe, we use sweet potato and butternut squash to achieve a similar flavor.
Thai Red Curry Recipe
Savor the rich flavors of your favorite Thai restaurant in the comfort of your home! This red curry recipe is full of vegetables to power your day.
Servings: 4 to 8
Prep time: 45 minutes
Ingredients
1 tbsp coconut oil
2 oz. red curry paste
2 cans full fat coconut milk
6 cloves garlic, chopped
1 cup butternut squash, cubed
1 sweet potato, cubed
1/2 cup sliced portabella mushrooms
1 zucchini, sliced
Chopped chili peppers to taste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp palm sugar
1/2 cup fresh basil
Optional: 3 Kaffir lime leaves, shredded
Optional: Chicken, pork, or shrimp, cubed and sauteed
Salt and pepper to taste
2 cups dry rice
Tip: Fish sauce and curry paste are available in the international section of most major grocery stores. They can also be found at dedicated Asian markets. Kaffir lime leaves can be more difficult to obtain – especially fresh or frozen leaves that offer the most flavor. Frozen lime leaves can be purchased on Amazon.
Preparation
1. Prepare rice as per package instructions.
2. In a large wok or skillet, heat oil and curry paste.
3. Stir in coconut milk, bringing to a boil.
4. Add garlic, sweet potato, and butternut squash. Saute until squash and potato begin to soften. If including chicken or pork, add during this step.
5. Stir in mushrooms, zucchini, peppers, fish sauce, lime juice, lime leaves, sugar, salt, and pepper. If including shrimp, add during this step. Continue to boil for 2 minutes.
6. Remove from heat and stir in most of the basil; reserve some basil as garnish.
7. Serve as you would soup, with rice alongside.
Tip: Press the prepared rice into a small bowl, then invert onto a plate. This will give your meal the classic look of a Thai restaurant. Also, you can employ traditional ceramic or porcelain spoons.
8. Enjoy!
Hungry for more delicious Thai food? Check out our Thai green curry recipe.
One part Lois Lane, one part Jimmy Olsen, one part Johnboy Walton, and a bit of that Clark Kent secret identity thing thrown in for good measure.
Cara Siera is a freelance writer and photographer with a passion for travel and exotic cuisine. Join Cara, her husband Marc, and one very spoiled German Shepherd on their next great adventure.