Recipe of the port:
So at each port, my goal is to try some delicious food and upload a recipe for some delicious dish so that you all can eat your way across the world with me! Since I've been having lots of delicious Thai food here in LA as I hang out with friends and get my fill of he delicious food of LA, here's a simple starter to start the voyage:
This recipe is from Food.com:
THAI CITRUS PUMPKIN CURRY:Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients:
- 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
- 1 small or 1/2 large yam or sweet potato, peeled and cubed
- 1-2 medium carrots, cut into thick slices
- 1 yellow bell pepper, cut into bite-size pieces
- 1 cup cherry tomatoes
- 1/2 can chick peas, drained
- 2 Tbsp. grated orange rind
- CURRY SAUCE:
- 3-4 cloves garlic
- 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
- 1 can coconut milk
- 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
- 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
- 1 Tbsp. brown sugar
- juice of 1/2 lime
- juice of 1 medium orange
- 1/2 tsp. turmeric
- 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
- 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
- 1/3 purple onion, sliced
- handful of fresh basil leaves
- optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)
- To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
- Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
- Prepare the rest of the vegetables plus the orange rind.
- Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
- When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
- Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
- Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar.
- To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!
For other LA related foodie news, check out the LA Times Food section: http://www.latimes.com/features/food/