I love curry. A lot. I could probably eat a different type of curry every week for quite some time without getting tired of it.
Lemongrass has a delicious masaman curry and the yellow curry simmer sauce from Trader Joe's is quite tasty as well, but after seeing several recipes in various cookbooks by Nigella Lawson (love her, even more than I love curry) I decided to try my hand at making some on my own, after all if Nigella can do it so can I. She claims it is quite simple to make, and it is, provided you find the butternut squash, sweet potato and mango already peeled and cubed, it really is. If not, be prepared to add on a bit of time consuming prep work. I did not find the prepackaged stuff, and as such peeled and cubed it the night before to save time. In other news, I realized that I have never dealt with a whole mango before and doing so is not what one would call one of my innate skills. I am too timid to wield a sharp knife while dealing with something so slippery. Here is the
link to the recipe.
It really is a simple recipe, the hardest part is the slicing and dicing. You start out by sauteing some green onions and the curry paste. Then pour in the broth, coconut milk (the whole can) and fish sauce (don't worry if you don't have fish sauce, just make sure to add a little extra salt). Toss in the sweet potatoes and squash and simmer until they are cooked through (it always takes longer than 15 min. for me).
When the squash is done stir in the shrimp and continue cooking until the shrimp is cooked through. Add the mango and a splash of lime juice right before you take it off the heat. Serve it over rice, topped with cilantro.
This is a Nigella Lawson recipe, you can find it here.
