This is a great hearty cold weather curry. Some other ingredients that might go well in this dish: potatoes, pineapple, practically any meats. Sweeter sea foods like shrimp or lobster and maybe some sturdier fishes like swordfish or catfish.
4 cups Winter squash (chopped into roughly 1 inch dice)
2 cups Sunchokes sliced in ½ inch coins
1 large Onion, julienned
4 cloves Garlic, grated
4 inches Ginger, grated
1 can Coconut Milk
2 cans Maesri Massaman Curry Paste
½ cup Nuts, roughly chopped( I used almonds, but cashews and/or peanuts are great too)
½ cup Herbs, chopped(I used cilantro, but Thai basil and Kaffir lime would be great)
If you have them, Thai seasonings: fish sauce, palm sugar, etc.
1. Heat a four qt. heavy bottomed pot over high heat, once it is hot, add enough oil to lightly coat and give it a few seconds to heat up. Once it just starts to smoke add the onions and sauté until slightly translucent. (about 3-5 minutes)
2. Add the curry paste along with the grated ginger and garlic. Saute a little longer until some of the paste starts to turn slightly brown.
3. Add the squash, sunchokes and coconut milk, bring the whole thing to a simmer and season with a little palm sugar and fish sauce (salt and brown sugar are fine here if you don’t have these specialty items on hand.)