I am a Thai curry lover.
Seriously, I love them all – Red, Green, Yellow, Panang, Massaman, Jungle…you name it. I am particularly fond of one at a local restaurant here.
The one that my daughter Tori and I crave is a yellow Massaman (Yellow) curry filled with tender chunks of chicken, soft-cooked potatoes, onions, sweet potatoes and it’s topped top with the satisfying crunch of roasted whole peanuts. It is so delicious!
I made a riff on it last night for Mr. Wonderful and I. I substituted butternut squash for the potatoes as I had some to use up and added in some red peppers, broccoli and shredded carrots to add some vegetable punch.
The curry paste and the coconut marry together in this sauce that causes one to sip spoonfuls of it alone just to savor the flavor. We added a scoop of rainbow quinoa instead of white rice to finish it off.
We sat and slurped on it last night as we watched the Vice Presidential debate.
No matter how frustrated you can get at political bantering between parties, curry will always soothe.
To me it’s the ultimate comfort food that’s good for you too.
See what other wonderful food bloggers are making using fall squash in this week’s Food Network Fall Fest!
A Mind “Full” Mom: Hidden Veggie Quesadilla
The Fed Up Foodie: Bread Dressing Stuffed Acorn Squash
Foodtastic Mom: Pumpkin Shepherd’s Pie
Dishin & Dishes: Thai Massaman Curry With Chicken and Butternut Squash
Devour: Combine Squash and Pasta for the Ultimate Fall Comfort Food
In Jennie’s Kitchen: Delicate Squash, Shiitake, Kale & Quinoa Salad
Swing Eats: Zucchini Soufflé (gluten-free)
Healthy Eats: 6 Ways to Use Canned Pumpkin in Healthy Fall Meals
FN Dish: The Very Best Ways to Put In-Season Butternut Squash to Use