For my non-meat eating friends, my sister, who has a prepared food business (organic, gluten free and some vegan), suggested a curry called Panang. It’s less soupy, less spicy and a tad sweeter than the Thai green and red curries, and lends itself to a vegetarian substitute for meat. At the beginning of fall, this curry with squash (acorn, butternut, and kabocha all work well) is a customer favorite. The easy way to make it at home is by using a ready-made curry paste (Mae Sri is my favorite) but I like to deconstruct and blend my own spices, so I’ve included my panang curry paste here. Also, if you want to make this dish vegan, you should blend your own spices, as most prepared panang curry pastes include shrimp paste, fish sauce (and sometimes MSG!). I made my curry on the thicker side to be more of a sauce for the veggies, so no accompanying rice, quinoa, udon noodle needed (unless you want). <br /> <br />Some of the ingredients are tough to find unless you have access to an Asian store, so I’ve listed substitutes on my blog (http://edamame2003.blogspot.com/2010/11/sides-of-november.html#more) - edamame2003 <br />

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