Thai-spiced pumpkin/carrot soup!

I've been fantasizing about this recipe for Thai-spice sweet potato soup for quite awhile. Tonight I finally got all the ingredients to make it! Except, I used pumpkin and carrots instead of sweet potato :)

I used a whole can of coconut milk, a 15 oz can of pumpkin, about a cup of chopped carrots (leftover from carrot cake!!), more red curry paste, more garlic, some salt and one less cup of broth than the recipe called for. It was a little bland until I added the extra spice, but afterwards it turned out pretty well :) Despite all the coconut milk, it is healthier than what I usually eat :P

Thai Red Curry!

Tonight I hosted dinner and made some Thai red curry with chicken! This recipe is extremely adjustable. Here's what I did:

Sauce/broth:
2 cans of coconut milk
4 Tbsp brown sugar
3 Tbsp red curry paste
1 Tbsp fish sauce (gross!)
1/2 cup veggie or chicken broth

Add ins:
1 pound of chicken, cut into strips
small can of sliced bamboo shoots (like a panda!!)
snow peas
1 red pepper, sliced
half an onion, cooked partially

Make the broth mixture and cook for awhile until throughly mixed. Taste and adjust :) Then add the chicken and onions and cook it til the chicken is done. At the end, add the veggies and cook it more until the veggies are done. Serve with salad, jasmine rice, and Turkey Hill Mango Duetto (!!!!) for dessert.

I actually added 1 cup of broth and it made the sauce too thin :( And, I only added 2 Tbsp of curry paste, and wished it were a bit spicier. Next time, it will be awesome, but today, it was only mediocre. Other ideas for veggies to add: broccoli, carrots, green beans....anything you think would taste good, probably will. Very easy easy to make too!