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
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
  1. Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling.
  2. Add the curry paste, then reduce heat and simmer, stirring, for 5 minutes, until the oil begins to separate.
  3. Add the remaining coconut cream and pumpkin and simmer for 10 minutes.
  4. Add the green beans, water chestnuts and bamboo shoots and simmer for another 8 minutes or until the vegetables are tender.
  5. Gently stir in the soy sauce, lime juice and palm sugar.
  6. Garnish with coriander leaves and cashews and serve with steamed rice or quinoa.

Here comes the sun, na na na naaaaa…

 

27 Comments on Fast, Easy, Daydream Thai Red Curry

  1. Alexiasana
    June 21, 2012 at 5:24 pm (12 years ago)

    wow can i come over for dinner 🙂 ?

  2. Kinenchen
    June 21, 2012 at 9:04 pm (12 years ago)

    You are inspiring me, madam. 🙂

    • * Vegan Sparkles *
      June 25, 2012 at 9:42 am (12 years ago)

      Excellent! My work here is done. hehe 🙂

  3. Kristy
    June 22, 2012 at 12:32 am (12 years ago)

    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!

    • * Vegan Sparkles *
      June 25, 2012 at 9:41 am (12 years ago)

      hehe, thank you. The heaters were pumping, too. 😉

  4. Gabby @ the veggie nook
    June 22, 2012 at 1:24 am (12 years ago)

    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!

    • * Vegan Sparkles *
      June 25, 2012 at 9:40 am (12 years ago)

      Ooh, humidity is a killer – especially to a girl’s mascara! 😉
      Stay cool. xx

  5. Sophie Edelman
    June 22, 2012 at 10:45 am (12 years ago)

    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!

    • * Vegan Sparkles *
      June 25, 2012 at 9:39 am (12 years ago)

      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

      • Sophie
        June 25, 2012 at 10:40 am (12 years ago)

        I have heard that! I havn’t checked out the vegan/vegetarian restaurants etc around here yet…any recommendations?

      • * Vegan Sparkles *
        June 25, 2012 at 11:07 am (12 years ago)

        Absolutely! 🙂 Check out my ‘Vegan Dining Out in Perth’ section from the Categories drop-down list.

    • * Vegan Sparkles *
      June 25, 2012 at 9:38 am (12 years ago)

      Ohhh, thank you so much, Lindsay! Popping over now to check it out! 🙂 xx

  7. Somer
    June 23, 2012 at 6:23 am (12 years ago)

    Yummy curry!!! Bookmarked baby!

      • Somer
        June 26, 2012 at 2:50 am (12 years ago)

        😉

  8. Lou Dwan
    June 24, 2012 at 7:09 am (12 years ago)

    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!

  9. Jade
    July 18, 2012 at 1:33 pm (12 years ago)

    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

    • * Vegan Sparkles *
      July 18, 2012 at 7:40 pm (12 years ago)

      Ohhhh you have to try it then! I actually prefer red to green now. Love to hear how you go with it. 🙂

  10. Susan Mahoney
    July 30, 2012 at 10:24 pm (12 years ago)

    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).

    • * Vegan Sparkles *
      July 31, 2012 at 11:37 am (12 years ago)

      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. 🙂

  11. Sel
    August 10, 2013 at 9:37 pm (11 years ago)

    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 🙂

    • * Vegan Sparkles *
      August 14, 2013 at 4:04 pm (11 years ago)

      Oh, so happy to hear it was a hit, Sel! 🙂

  12. Becky
    May 30, 2014 at 6:33 pm (10 years ago)

    This looks delish, how many people does the recipe serve?

    • Vegan Sparkles
      June 2, 2014 at 2:30 pm (10 years ago)

      Oh, whoops! It should give you 2-3 lovely serves, Becky. 🙂 x