Today we’re warming our bellies with a hearty, fall inspired pumpkin curry!
How can it be November 1 already??? I mean, seriously, Thanksgiving is just 3 weeks away. I can’t even right now. Time. Slow. Down! I still need to make a fall craft, dip caramel apples, and take more pictures of leaves (not to mention, rake them)!
Let’s just slow down a bit. There’s plenty of time to think about your Thanksgiving menu. Give yourself one more week before you put that task on the docket. How was your Halloween? Did you dress up? Did you trick-or-treat, or….better yet…pass out candy?
Mine was very low-key. Low-key as in I didn’t dress up, didn’t host a party, and didn’t attend a party. Ryan had a work meeting on Halloween night (boo!), so despite being in a home this year, we did not pass out candy. BUT…before you start thinking I’m a total Halloween party pooper I’ll tell you what we DID do. We were lucky enough to host my sister, her husband, and her husband’s sister over the weekend. We did a few Halloweenie things – like seeing Boo! A Madea Halloween (hilarious), making/decorating Halloween-themed cookies (delish), and having a YouTube watching session of best Halloween pranks ever played (fascinating). So there’s all that. I’d say we had a pretty good time!
In the midst of all the fall things we like to do, make time to try out this pumpkin curry. I made it and enjoyed it over the course of the first truly chilly week we’ve had in MO, and it really hit the spot. I’m a huge fan of Thai food, and this 30 Minute Green Curry is a weeknight favorite for me. However, I wanted to make a fall version and throw some winter squash into the mix (yes, pumpkin is a winter squash!).
This isn’t your typical pumpkin-flavored dish that includes the highly recognizable combo of cinnamon + nutmeg + cloves + ginger. No no no. Here we’re talking pumpkin + Thai spices. Curry paste. Fish sauce. Fresh aromatics. Coconut. It’s all there, and it’s all good! This easy curry will warm you from the inside out and just gets better with time as all the flavors develop and meld together.
Feel free to sub tofu for the chicken if you want to make this vegetarian!
Did you make this recipe? I’d love to hear how it turned out for you! Leave a comment below, or upload a pic to Twitter or Instagram with the tag @sweetcayenne5. It’s always fun to connect with you!