August 1, 2013
Here is a green curry of pumpkin, mushrooms, spinach, fresh corn and lentils, inspired by the amazing curries at Brisbane's Kitchen Sanitarium, which has become a regular weekday lunch venue. (Which reminds me, we must go to Taro's again soon.)
Fry a finely chopped onion in a little oil. Add 1/2 jar of Volcom green curry paste (or a sachet of the Mae Ploy brand) and fry for a minute or two. Add about 1/4 of a butternut squash, chopped into 1" cubes, plus a few smaller pieces (to melt into the curry sauce). Add in 500ml of coconut milk (the Ayam brand is best) and about a cup of water or stock. Simmer until the pumpkin is just about tender, then add a handful of chopped mushrooms, cook for a little longer before adding fresh corn kernels, 400g of cooked lentils (tinned is fine, brown/Puy/black lentils work best) and about 200g spinach (frozen would work fine) and a handful of shredded coconut. Season with fish sauce and palm sugar to taste (I added 1-2 tablespoons of each), a healthy dose of lime juice (I squeezed the bejesus out of one quite juicy one), chopped coriander and serve with steamed rice, topped with fried shallots, coriander leaves and more shredded coconut.
Eat in big, deep bowls, in front of a tv. Or your significant other if that floats your boat.
Really, really, really tasty.