Merry Christmas! Pumpkin is not a curry that I've seen in other Thai restaurants, though it's possible that I've been overlooking it. Not anymore. This sweet and spicy red curry came with baby corn, red and green bell pepper, carrot, and onion, all with a bit of crunch. The pumpkin turned out to be kabocha squash that was cooked until soft and creamy. The sauce, which I would also call creamy, probably had coconut milk in it and, judging by the color, may even have had some kabocha (or maybe even real pumpkin?) blended into it. One could choose one's protein so I decided to keep it vegetarian today and chose tofu. This colorful, sweet, spicy, creamy, and crunchy dish was a perfect find for Christmas Day. Location: Thai Palms, 12070 Palm Drive, Desert Hot Springs, California. Date: December 25, 2017.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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