I loved this meal. I love trying this new-to-me squash, Delicata, which is an heirloom squash 5-10 inches long with a lovely taste and texture. I LOVE the home made red curry paste. Easy to make and so much more flavourful. I only used half what I made with the below recipe and the rest is in the freezer for the future use. I’ll be making this meal again and again. Here’s what I did:
Red Curry Paste
- 4-5 whole dried Cayenne Peppers, stems removed (or 6 dried New Mexico chili pods, stems removed)
- 1/2 cup Boiling Water
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin
- several grinds Black Pepper
- 1 tsp Turmeric
- 1/2 tsp Salt
- 2″ piece of fresh Ginger, peeled and roughly chopped
- 1/4 cup Red Onion, roughly chopped
- 6 cloves Garlic, peeled
- zest and juice of 1 Lime
- 1 stalk Lemongrass, tender white parts only, peeled of damaged outer leaves, pounded and roughly chopped
- 1 big handful of Cilantro, leaves and stems (rinsed)
- Cut the stems of the cayenne peppers and put them in the food processor or blender with the boiling water. Let sit covered for about 20 minutes. (or before putting in the food processor with water, tear the chili pods into small pieces. If you like your curries hot, keep the seeds and ribs. for New Mexico Chili Pods)
- Toast coriander seeds in dry skillet over medium heat for about 2 minutes.
- All the seeds and the remaining ingredients to the food processor and puree. You might want to pulse the food processor at first because it’s quite wet.
- Put aside 5 tbsp of paste for recipe below. Freeze extra paste if you won’t use it in the next few days.
Red Curry Delicata Squash and Tofu
- Vegetable Oil
- 1 block Extra Firm Tofu, cubed
- 1 tbsp Demerara Sugar
- 5 tbsp Red Curry Paste
- 2 good-sized Delicata Squash, peeled, halved, seeded, and cut into 1/4″ (or so) thick half moons
- 1/2 tsp Salt
- 1/4 cup Water
- 1 cup Broccoli Florets
- Black Pepper
- Cilantro for garnish
- In a wok, heat oil over medium high heat. Sauté tofu until golden on most sides. When finished remove with slotted spoon and set aside in a bowl.
- Add more oil. Add sugar and curry paste. Fry, stirring constantly for about 1 minute.
- Add the squash and salt. Stir and fry for another minute, then add water and cover. Cook stirring occasionally until squash is tender. You may need to add more water.
- When nearly done, add broccoli and cook until the squash is done.
- Remove the cover and add the tofu. Stir to mix. If needed, add just a little more water to get a little bit of glossy sauce.
- Serve on it’s own or with rice with black pepper and cilantro on top.
I didn’t end up getting a final picture of this meal. I blame it on the good conversation with friends at the Crab cake/Squash Curry Potluck I took it to… that or the wine.