I've had a lot of conversations about Thailand again recently (which for me also means a lot of deep discussions about life, happiness, priorities, food, passion, etc.). I've talked about how large an impact my trip to Thailand 3 years ago has had on my food philosophies a few times, such as on my About Me pages. I felt soooo good on the Thai diet. It was part of my journey to the paleo lifestyle. So when better a time to do another Thai green curry?
What I haven't shared with you via The Primal Desire (though it's very likely that if I know you in person that I have brought it up with you at some point) is how that time changed my outlook on life. (Isn't it interesting how so many people have trips that they talk years later that had amazing impacts on their lives? Why don't we all do more traveling?!?)
I wrote a little more about my experiences and their impact on my life here.
Let me start off by being clear: THERE ARE NO INSECTS IN THIS RECIPE!
I tell people all the time that I really do like the fried crickets with a little seasoning in Thailand. I would actually choose them over chips (and I have a chip weakness!) because they taste good, have a good crispiness, and because they have nutritional value.
My normal rule with food is that I'll try anything at least twice, but while in Thailand I altered my rule for bugs to: as long as someone else tries them with me, I'm game. Some of the insects that I tried there: bamboo worms (which were reminiscent of shrimp crackers), grasshoppers (too much leg), crickets (my favorite), and water beetles (giant cockroach-like deals. I had to work up to these ones. They have a tough exoskeleton that is like chewing on a big prawn shell).
Since being back I've read some interesting things about bringing insects onto the market as a solution for food shortages.
Anyway, I joke about crickets all the time and Holley found me these ones:
Well Holley, you know my insect rule so, you're gonna have to try some with me!
Hmmm. The Thai method seems to be a lot tastier. These ones tasted more like overcooked popcorn.
Enough of that. Back to green curry. The Thai Green Green Curry recipe may be too spicy for some; Just cut out the chili peppers if that's the case. For me, I'll be adding extra (I learned 3 phrases in Thailand: Hello, Thank you, and Spicy Spicy)!!
I love Thai curries, and the Thai Green Green Curry in Turban Squash is beautiful, comforting, and seasonal.
- 1/2 onion (chopped)
- 4 mushrooms (chopped)
- 1–2 green chilies (finely diced – more if you like it hot)
- 1–2 kaffir lime leaves (fresh, frozen, or dried – finely chopped)
- 1 can coconut milk
- 1 clove garlic (crushed)
- 2 Tbsp green curry paste
- 1/2 medium broccoli (chopped)
- 1/2 medium zucchini (chopped)
- 1 green bell pepper (chopped)
- 1/2 tsp fish sauce
- 1/2 Tbsp lime juice
- 2 medium-large mini red turban squash
- green onions (thinly sliced)
- Pre-heat oven to 350F.
- Cut the smaller top piece of the turban squashes off, then remove all seeds and guts with a spoon.
- Coat the insides with ghee (or coconut oil or any other paleo oil), replace the covers, wrap in tin foil.
- Bake until desired tenderness (approx 45-60 minutes depending on size).
- In a large pot, saute onions, mushrooms, and chilies until onions are soft and translucent.
- Add lime leaves, curry paste, garlic, fish sauce, and lime juice and coconut milk. Stir paste in well.
- If using chicken or pork, add now. Add vegetables.
- Cook until meat is finished and vegetables are desired texture. If using fish, prawns, or scallops, add now and simmer until done – only a minute or two. Salt to taste.
- Spoon curry into turban squash and serve.
- Top with cashews and green onions.
- Cook Time: 45-60 min
- Category: Soup