I have to admit, I've been making thai curry for years and I have always eyeballed all the ingredients. Actually, come to think of it, I eye ball ingredients for a lot of dishes I make... Let's call it intuitive cooking ok!
For this one, I had so many of you asking for the recipe, and it's so delicous, and I had to write down the ingredients and share. It's inspired by a curry I had at a food truck in Hawaii of all places. Hot pumpkin-bamboo with chicken thighs. It was SO good. The pumpkin had a such a nice texture and it went TOO well with the spicy coconut based sauce! For this recipe I used Kabocha Squash. You've probably seen it a million times in the grocery store never bought it because its...well it's kind of ugly. It's got a dark ashy green outside, but the inside is bright orange and it tastes delicious! Cooks much faster than butternut squash too.
Anyway, don't be afraid to put the whole squash in the oven. It won't blow up I promise. What it does is it softens the outside so it's way easier to work with. I used to avoid squash because I was scared to chop a finger off.. my laziness was also probably a factor! haha. Switch up the other veggies if you like too! cauliflower instead of broccoli, or snap peas instead of red pepper! Have fun with it!
2 more things:
1) I buy the bamboo shoots at Sobeys, they don't taste like much but they have a nice texture.
2) Red curry paste. If you like a MILD flavour, use the brand Thai Kitchen (Sobeys/Superstore carry). There is also a brand called Mae Ploy (found it at Lucky's Supermarket), and that one is more medium spicy!
Bamboo, Squash, and Chicken Thai Red Curry
Note: If you are using a brand like Mae Ploy, 1-2 tbsp will be enough as it’s more concentrated (it's also spicier). For Thai Kitchen, you will need to use at least 3-4 tbsp to get the same amount of flavour. It's also quite mild in spice.