Thai Zucchini Curry with Red Curry paste

Blogging Marathon# 58: Week 4/ Day 3

Theme: Bookmarked Dishes

Dish: Thai Zucchini Curry with Red Curry paste
Happy Thanksgiving to all of you. Hope you have yummy food and lots of fun with your loved ones. We are going to a Thanksgiving party hosted by a dear friend, so we will definitely be having lots of yummy food and fun today.
I am thankful for a lot of things - big thanks to god for this life, thanks to my family and friends for always being there in both happiness and sadness, thanks to the blogging marathon group for keeping me inspired and motivated to keep cooking and blogging.

I am also thankful that I had this curry recipe in the drafts for today's post, otherwise I would have been scrambling to get this post done :-) I made this Thai Red Curry with Summer squash from Food52 couple of months ago. It came in handy today since I had bookmarked and tried it then.

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Thai Vegetable Red Curry (Vegan Recipe)

Today's dish is a spicy, creamy & slightly sweet Thai red curry made with vegetables. I always have Thai curry pastes, both red and green, in the refrigerator to make quick curries, rice or even noodles. Make sure to check the ingredients on the store bought Thai curry pastes because some might have fish sauce or other seafood related ingredients in them. Even better, use the recipe for the curry paste at the end of the post for your very own homemade version.

This recipe is adapted from 'Buddha's Table: Thai feasting Vegetarian Style' cookbook. I used the veggies listed in the recipe, but any vegetable can be added to this curry. Potato, mushroom, zucchini, baby corn, carrots are all good in here. It is great when served with some steamed jasmine rice.

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