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Thai Chickpea and Pumpkin Curry

Somewhere in a faraway summer, I worked with my friend João in a beach shack. Every sunday we used to have thai chicken curry with roasted peanuts. By that time, I was quite young, and I used to think that super hot food was for real machos.
The first time I made thai curry for my friends, me and Diogo end the up the dinner wearing nothing but boxers, the girls didn’t go further than the first bite and my friend Midário made me cook some chicken breasts for him.
The first time I made thai curry for my family, not even my father could eat. And he enjoys his piri piri sauce. The next day I took the rest of the food to my uncle’s coffee, in the Island where I’m from, and none of my father’s tough bearded friends could touch it.
Nowadays I like my food much less hot. Even Joana enjoys hotter food than me. In my opinion, when the food is too hot, you just miss all the other flavors. But I understand that in some cultures people are used to eat food so hot that they developed a higher endurance and addiction to it.
Today’s recipe is harmoniously balanced between fresh, hot and sweet. If you like spitting fire, you can always add more hot chilli peppers to it.

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