These are incredibly simple appetizers that look fancy, but don’t take much effort. I used Thai Kitchen brand curry paste, and it made them really spicy, so if you don’t have a high tolerance for hot food, cut back on that a little bit! (My husband and I didn’t think they were spicy at all because we’ve been putting hot sauce on EVERYTHING – in preparation for the food in Thailand — but my sister said they were way too spicy!)
Archive for the 'seafood' Category
Tags: basil, curry, shrimp
Tags: curry, Kabocha, shrimp
Squash is such a perfect Fall food. I LOVE butternut and acorn squash, and figured if I like those, I should branch out and explore other squash varieties. I’ve been seeing some recipes with kabocha squash floating around various blogs for awhile, but decided to turn to a great cookbook for my first experience with it.