Do you ever feel bombarded with choices? I know I do, all the time, with everything in life there are just so.many.choices! Even mundane decisions can become overflowing with options, so many that I remain frozen and choose nothing. I think there’s some psychological term for this condition. It’ll happen a lot when I’m trying to figure out what to cook, or what to feature on the blog. Like today, I get sucked in to recipe land a la thai cuisine. There are so many great blogs fully dedicated to authentic Thai, how can I choose just one. I suppose it’s good to have choices, variety is the spice of life.
Though I do find myself living vicariously through my baby, who only has one choice. Boobie juice, and that is all, nice and simple. Eventually he’ll branch out in to mush of all varieties which I will concoct. Funny someone gave me a baby mush cookbook which makes me laugh because I never thought it possible to publish a book so incredibly simple. Take for example banana mush: 1 banana, mash banana with a fork, garnish with some breast milk, voila! Relish in these simple days baby M, and all babies. There’s a good chance your food choices might just get more and more complex. Especially with the 3D printing food possibilities, the absolute weirdest thing ever. Who knows, they could become the next microwave.
Now out of all my smorgasbord of Thai recipes gawked today I have chosen this one A. because I like the name B. I have a container of frozen pumpkin puree still from the fall C. Inspired by Rachel and her fantastic collection of thai recipes here.
Her post of Gang Dang Fak Tong or Red Curry with Pumpkin is awesome. Mine is slightly different and also awesome but she is my inspiration for the day. If you live somewhere tropical or have access to a good asian market, get some lychees and throw them in. Pumpkin Lychee is a surprisingly wicked combo.
- 4 boneless skinless chicken thighs or breasts, thinly sliced
- 2 cups chicken stock
- 1 cup coconut milk
- 2 Tbs red curry paste
- 2 inches lemongrass stalk, sliced
- 1 inch ginger or galangal, thinly sliced
- 2 thai bird chills, finely chopped
- 1 clove garlic, sliced
- 4 kaffir lime leaves, sliced
- 1 1/2 cups pumpkin puree
- 1 tsp fish sauce
- 1 tsp fresh lime juice
- cilantro for garnish
- In a pot heat the coconut milk and dissolve the curry paste.
- Add chicken stock, lemongrass,ginger,chilis and garlic. Bring to a boil.
- Add chicken, pumpkin and fish sauce, simmer for about 10-15 minutes depending on how thickly sliced your chicken is. Add in your broccoli or other greens to cook for about 4 minutes.
- Serve with lime wedge and fresh cilantro