I always enjoy curry, but there’s something about using vegetables that ripen in autumn that makes it all the more delicious. It feels heartier, warmer and is the perfect dish for a cool fall evening.
I gathered together an onion, yam, carrot, apple, corn, garlic and chanterelle mushrooms. I also planned on adding langostino, the little lobster like seafood. I chopped, cut and sliced everything and then got the pan sizzling with about two tablespoons of oil. I added a teaspoon of red curry paste and swirled it around for about two minutes and then added the garlic. As the aromas were released I added everything else (except the seafood), including a couple of tablespoons of stir fry sauce. I cooked it all for 2 more minutes and then added water. I added one cup and kept another available for adding later. I like my curry thick and didn’t want to water it down too much. I let it boil until the yam and carrots were fork tender. I then poured in 1 can of coconut milk and let the broth cook down for another 10 minutes. While it was doing that, I tossed the langostino in a separate hot pan to serve on top of the curry mix.
Spoon broth and veggies over rice and enjoy! It’s really a pretty quick and easy dish. It tastes wonderful too!
Notes:
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If using chicken, add to the garlic and curry paste before the other veggies.
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I wasn’t too hot about the apple flavor after all, but the others liked it. A tart contrast to the curry.
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Adding a cut potato or squash would be tasty.
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Substitute shrimp for chicken or Langostino.
This looks delicious! Autumn vegetables are my favorites and I can't wait to start cooking with them. Thanks for this great looking recipe!
Posted by: Sunday Taylor | 10/14/2013 at 11:17 PM