Foodie Chickie

Happy 2007! Hope you all had an enjoyable weekend and are still having one. Whether it is nursing hang overs, eat overs or just jumping into some cold waters. That's what Niel is planning to do this afternoon and I am taking pics. More on that tomorrow.

I'm looking forward to watching two new shows on Wednesday evenings on ABC, starting at 9. The Knights of Prosperity and In Case of Emergency.

I'm starting 2007 by taking part in the Weekend Cookbook Challenge 12: Stews. The founder of the Weekend Cookbook Challenge is Sara from I Like To Cook and the host for this month's challenge is Shaun from Winter Skies, Kitchen Aglow.

I made Donna Hays' Red Thai Beef Curry. But I added a bit more liquid to make the recipe stewier. I hope to participate in more Weekend Cookbook Challenges.

The dish is quite easy to make, flavorful and the winter squash and coconut pair well with the curry. I was worried it may be too sweet with the coconut, squash and pork, but it wasn't. The meats and squash came out tender. The best part was I only had to use one pot for cooking. Heh! I will definitely make this dish again. It really is a perfect anytime meal and not just for rainy winter days.

Red Thai Beef Curry-Donna Hay(Classics, Book 1)


2 teaspoons peanut oil
1/4 cup red curry paste(I used Aroy-D)
20 oz. blade or round stake cubed. (I also added some precooked pork bits.)
1 cup coconut cream
3/4 cup beef stock
14 ounces butternut pumpkin/squash, peeled and cubed. (Adding more is fine.)
2 kaffir lime leaves shredded. (I couldn't find but the dish was fine without.)
2 tablespoons small basil leaves. (I didn't add but the recipe was not lacking.)

Heat a large sauce pan over medium-high heat. Add the peanut oil and curry paste and cook for one minute or until fragrant. Add the meat and cook until browned. Add the coconut cream and stock and simmer, covered, over low heat for 30 minutes. Add the pumpkin and lime leaves and cook for 15-20 minutes or until meat and pumpkin are tender. Stir through the basil leaves and serve in bowls with steamed rice. Serves 4.