Has anyone tried using kabocha in Thai panang curry? I absolutely love both, and think they might work together. I usually just use beef, peas, and red bell peppers. Does anyone have advice about how and when to add kabocha?
Also, I recently had the bowl of curry udon noodles pictured below at Medicine in SF. The fried tempura is made up of different kinds of squash and sweet potatoes. Does anyone know what kind of Japanese curry this is? It was rather mildly flavored, a little sweet, peppery, and yellow (obviously). I would love to recreate this watery base for soup; my curries are usually thick and hearty.
TIA! Tis the season for hearty foods.