In the time between winter and spring, I crave warm & hearty food one moment, and bright & zesty flavors the next moment. This Thai-style red curry satisfies both those cravings, with enough heft to be filling and enough heat to chase away the evening chill, yet with vibrant lime, ginger and cilantro to keep the flavors fresh. This can easily be adapted for chicken, scallops, or a vegetarian version; here I use shrimp and sweet red bell peppers.
We were supposed to be in Thailand now, lounging on a beautiful beach, listening to the palm trees sway and rustle, dipping our toes into warm blue waters. Instead, our family was hit with Flumageddon and then our little one was hospitalized with pneumonia over the holidays. Alas, we decided we had to cancel the trip and focus on a healthy recovery at home.
As I hear news about protests and roadblocks in Bangkok, I wonder if it’s a good thing after all that we didn’t travel there now. Still, the allure of Thailand’s beauty, warmth, and delicious cuisine remains. For now, we’re enjoying a modest little taste of Thailand at home, in the form of chicken satay skewers with a tasty sweet peanut sauce. Here’s a toast to health and family, and the promise of Thailand another day. Continue reading
You don’t have to love fiery food to enjoy curry. Many curries, like Thai yellow curry, are quite mild and tangy. Continue reading
In fall, my dutch oven resumes its nearly constant place on my stove to cook up roasts and stews and other foods that warm and comfort us through the cold weather. On a chilly, drizzly autumn evening, I can’t think of a more comforting one-pot meal than Thai-style soup, Continue reading