Tonight for dinner I wanted to use up some things that I had laying around. I had 3 Tablespoons of curry paste leftover from when I opened a can of curry paste for Tilapia Curry last week. I also had most of a head of red cabbage left from our Fish Tacos on Sunday. The result was two delicious dishes, and quite a modge podge of Thai and Russian or German flavors. Completely unintentionally I ended up with an orange and purple dinner, so I'll dedicate this one to my friend Katie, the Clemson fan.
Red Curry Coconut Pumpkin Soup
The 3 Tablespoons of curry paste that I had leftover are exactly how much I need to make my standard Red Curry Recipe. Having been inspired by a Thai Pumpkin Soup recipe that I read recently I decided red curry would be great with pumpkin. I made my standard curry recipe, but without the veggies (which probably would have been great in here), Thai basil, and plus the pumpkin.
-2 (15 oz) cans pumpkin puree (NOT PUMPKIN PIE MIX)
-2 cups chicken or veggie broth
-2 (15 oz) cans coconut milk
-3 Tablespoons red curry paste
-3 Tablespoons soy sauce
-3 Tablespoons brown sugar
-juice of 1/2 lime
Heat large pot over medium heat. Add coconut milk and red curry paste, stirring until well mixed. Add remaining ingredients. Simmer 15 minutes.
Sweet and Sour Red Cabbage
If I hadn't been in a hurry to have this ready before our friends came over for Bible study I may have added some sliced onion and apple into this dish, as they pair well with red cabbage. A great thing about this dish is that it will be even better the next day, so make enough for leftovers.
-1 Tablespoon olive oil
-1 head red cabbage, finely shredded
-1/4 cup brown sugar
-1/4 cup apple cider vinegar
-1/2 teaspoon salt
-fresh ground pepper
-1/4 teaspoon celery seed
-1 teaspoon caraway seed
Heat oil in large pot over medium heat. Add cabbage and cook for 5 minutes, until it starts to soften. Add remaining ingredients, stir to combine. Cover and simmer 15-25 minutes depending on desired tenderness, stirring intermittently.