Butternut Squash Red Curry
So in my line of work, which I don’t talk a lot about here because I want to keep my job, I have some interesting and occasionally high-profile opportunities. These include attending meetings at the annual United Nations General Assembly gathering in New York, where cabinet ministers from UN member nations and other international VIPs discuss very important global challenges and how to tackle them, and I eat snacks.
But before entering the venue to attend a meeting at the event a few weeks ago, I had to wait in line for security. When I finally reached the front of the line, the security guard began to painstakingly remove every. single. thing. from my purse. I can’t tell you the last time I did the same, so you CAN ONLY IMAGINE what kind of crap he was finding in there.
And there are probably a few things you can’t imagine. About 5 minutes into the removing things from my barely-small-enough-to-be-a-carry-on-size purse, he slowly pulled out the handle of…something.
It was a serrated knife. It had probably found its way into my bag after I attempted to make a sandwich on the go.
The security guard slowly pulled the handle of the knife out of my bag while staring at me, like I was a complete idiot, but maybe not the biggest idiot he had dealt with thus far that day (I hear Trump was at the meetings). He asked what it was, and I replied, “It appears to be a knife. A kitchen knife.”
~Appears~, I said, as if my eyes might have been deceiving me and it was actually a greasy slice of NY pizza. Which, full disclosure, is another thing I might realistically have been carrying around in my bag. And while my mind had strayed to pizza, this security guard continued to look at me like I was an idiot and slowly asked me if I could leave the knife outside. And I said he could keep it, no charge, and scurried inside. Yep.
What I mean to say by way of this anecdote is that you probably shouldn’t be coming to me for tips on knife etiquette. In fact, I won’t judge you for a second if you purchase a pre-cut butternut so you don’t have to subject yourself to hacking one to pieces. It’s faster and easier and will leave you with enough energy to uncork a bottle of wine.
Now to the main event: The butternut squash curry. This is an attempt to recreate a dish I had at a really excellent Thai restaurant in DC, Thai X-ing, and I was really pleased with the results.
It’s simple; aside from red curry paste, butternut squash, and a well-stocked spice cabinet, this recipe just calls for the most basic basics. And yet, the spice blend gives it the kind of complexity that I find myself pondering at Indian and Thai restaurants, trying to parse out the complex and complementary flavor profile.
Also, the texture is luscious, thick but still slurp-able, and the butternut is perfectly tender. And it’s also made in one pot so that’s a little bonus. And I’ll stop going on about this butternut squash curry now and let you make it. Bye!