It’s Winter Solstice in the Southern Hemisphere today. Oh yes, it is! I love Winter Solstice, especially the part about the shortest day of the year occurring only a few short weeks into our dark, stormy weather. It gives me hope that I will survive the rest of winter and not morph permanently into some sort of pasty, sleepy, grumpy grizzly bear.
Oh I know Perth is blessed in that we never experience really freezing temperatures but winter is winter and I belong firmly in the summer zone, thank you very much! Less clothing layers, more Vitamin D and smiles, gorgeous beach sunsets, enchanting social events, and better light for food photos. 😉
Winter Solstice Fire Festival (Photo credit: lucasw)
The sun played along with my delusions today (good sun) and made a beautiful appearance as I daydreamed about the equator and imagined warm, tropical sun on my face as I sailed around Thailand. There’s no sea sickness in daydreams. Just so you know.
Turns out I can classify the daydream time firmly in the ‘blog research’ category too, since it inspired a fast, easy, Thai Red Curry just brimming with sunshine and spice:
- 500ml (2 cups) coconut cream (don’t shake the can)
- 4 tsp red curry paste (check the ingredients to make sure it’s vegan – some contain shrimp)
- 500g Jap pumpkin, peeled and diced
- 300g green beans, trimmed and cut in half
- Small tin water chestnuts, drained
- Small tin bamboo shoots, drained
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp grated palm sugar
- Coriander leaves and cashew nuts to garnish
- Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling.
- Add the curry paste, then reduce heat and simmer, stirring, for 5 minutes, until the oil begins to separate.
- Add the remaining coconut cream and pumpkin and simmer for 10 minutes.
- Add the green beans, water chestnuts and bamboo shoots and simmer for another 8 minutes or until the vegetables are tender.
- Gently stir in the soy sauce, lime juice and palm sugar.
- Garnish with coriander leaves and cashews and serve with steamed rice or quinoa.
Here comes the sun, na na na naaaaa…
wow can i come over for dinner 🙂 ?
hehe, any time! 🙂
You are inspiring me, madam. 🙂
Excellent! My work here is done. hehe 🙂
Oooh! I love a good curry! I love that you were able to find escape from the cold, even if it is just in your kitchen. Awesome!
hehe, thank you. The heaters were pumping, too. 😉
I love Thai curries and they really are perfect for cold weather! Hope you are keeping warm girl 🙂 Me over here, I feel like I’m melting. I’m sure you guys in Aus get much warmer weather but 30C with a “feels like” of 40C because of the humiditity, is killing me!
Ooh, humidity is a killer – especially to a girl’s mascara! 😉
Stay cool. xx
This looks fantastic! I was so disappointed when I found out most curry pastes in jars contain…anchovies and shrimp? Weird. I’ve just officially made the switch to veganism, about two weeks ago. I also live in Perth – hello!
HELLO!! Ohhh that is fantastic – another Perth vegan, hurray! Did you hear that Loving Hut is about to open in Centro mall in Vic Park and that they will stock Notzarella? EXCITED!! 🙂 xx
I have heard that! I havn’t checked out the vegan/vegetarian restaurants etc around here yet…any recommendations?
Absolutely! 🙂 Check out my ‘Vegan Dining Out in Perth’ section from the Categories drop-down list.
Yum this looks amazing! You totally deserve the ‘One Lovely Blog’ Award that I’m nominating you for! http://lindsayisvegan.wordpress.com/2012/06/21/one-lovely-blog-award/
Ohhh, thank you so much, Lindsay! Popping over now to check it out! 🙂 xx
Yummy curry!!! Bookmarked baby!
WHOOHOO! Enjoy! 🙂
😉
Coconut cream + pumpkin? OH YES! Great combo, especially with fresh coriander. I’m with you RE Summer… that’s why I live in Queensland… doesn’t get ridiculously cold – being cold makes me angry!
haha, I hear ya! 🙂
Wow this looks amazing! I’m embarassed to say that I have never actually had a red curry, only a green curry! I’m definitely making this on the w/e 🙂 Great recipe – looks and sounds delicious xx
Ohhhh you have to try it then! I actually prefer red to green now. Love to hear how you go with it. 🙂
What is jap pumpkin? I’d really like to try this. Could I use butternut or acorn squash? (No fresh pumpkin this time of year in upstate NY).
haha, oh I guess you call them something else but I think it’s just the pumpkin you guys use for Halloween carving. You could most definitely use any other type of pumpkin or squash – or even sweet potato. Enjoy! I’d love to hear how you go. 🙂
Fantastic!!! Everyone just loved it!!! and of course asked for the recipe 😀
I used butternut pumpkin and extra coconut cream (as my guest didn’t like too much chilli) and it was massive hit! thanks and have passed on the link 🙂
Oh, so happy to hear it was a hit, Sel! 🙂
This looks delish, how many people does the recipe serve?
Oh, whoops! It should give you 2-3 lovely serves, Becky. 🙂 x