Fall Harvest Thai Coconut Curry. Photo by: Bryce Rader.
This dish is all about finding a balance between the spicy kick of the curry, the fresh zing of the lime, and the sweetness of the brown sugar and coconut flavors. Combine all those flavors with the best of the fall veggies and voila!
This recipe makes big batches, perfect for company, leftovers, and meal prepping. If stored in the fridge, eat within five days, otherwise, store in the freezer.
I used yellow curry paste for this recipe. The brand above makes an excellent curry paste, but any yellow curry paste will be fine. One can try different curry pastes for different flavors.
Butternut squash, kale, and cauliflower are not only delicious but also keep with the fall theme. But of course, one can use any combination of vegetables, which makes this a really good dish to help empty the fridge. Sweet potatoes and yams are a good substitution for those that don’t have butternut squash, but one of these three should be used to up the sweetness of the dish. Kale can be replaced by items like spinach, swiss chard, or dandelion greens (one of my new favs). Overall, curry is a great dish to experiment with.
When making Thai coconut curry, unrefined coconut oil is a must. This helps with introducing the coconut flavor of the dish and it would not be the same without it. Coconut oil is also great for infusions. Pot Guide says that coconut oil absorbs cannabinoids better than other fats such as olive oil, vegetable oil, and butter. This Emerald Magazine recipe has information on infusions and this Cannabis Coconut Oil Recipe is super easy to follow.
Citrus and Sweetness
The beauty of the dish comes from the balance of the heat with the citrus and the sweet. Flavors of lime and coconut are a perfect pairing, so I would be sure to use lime and not substitute it with lemon or any other kind of acid. However, one can swap out the brown sugar for maple syrup if need be.
Fall Harvest Thai Coconut Curry
Prep Time: 25 minutes
Cook Time: 1 hour
Start to finish: 1 hour and 25 minutes
3-5 tablespoons unrefined coconut oil (this can be infused or not)
7 tablespoons curry paste
3 garlic cloves, minced
3-4 inch piece of ginger minced
1 yellow onion, diced
Half of a large butternut squash (or 1 small one) in ½ inch cubes
Half of a head of cauliflower, diced
1 cup of chopped kale
8 ounces of baby bella mushrooms, halved
1 can of diced tomatoes
1 can of chickpeas
4 cups of veggie stock
1 can of coconut milk
2 tablespoons of brown sugar
First, heat up a large pot (one that can hold at least 16 cups) and add the coconut oil into the pan. Let oil heat up until shimmering and then add garlic and ginger. Stir for 30 seconds or until fragrant.
Then, add the onion and stir about 2-3 minutes until translucent. Next stir in the curry paste for about 1 minute or until it coats the onions and smells like curry.
Then add the butternut squash and cauliflower. Cook down for 2-3 minutes. Next add the mushrooms. Lightly salt.
Make sure the vegetables are coated with the curry paste and then add the canned diced tomatoes and the chickpeas. Stir until mixed.
Next, add vegetable broth, bring to a boil, cover, and let simmer for at least 40 minutes.
Check the butternut squash with a fork to make sure it is tender.
Stir in coconut milk and kale and cook for 5 more minutes.
Remove from heat, add lime and brown sugar, and salt to taste. Serve by itself, with noodles or rice. Then, enjoy!