This curry dish is hands-down my favorite thing that Sports-fan Husband whipped up one time a while ago, and now makes visits to our table at least every other week. The base of the curry is Mae Ploy's red curry paste with coconut milk. The first version was made with ground pork, snow peas and red bell peppers. Sports-fan Husband, under some kind of divine inspiration, blended the coconut milk with tropical frozen fruit the second time he made the curry. This was a huge win with the taste buds. Pineapple and mango do fantastic things in curry. We have made this curry probably ten times since its inaugural run. It has a bit of heat to it, but the sweetness of the fruit and the mellowness of the coconut milk really even it out. I would probably bathe in this curry if we could make enough to fill the bathtub.Tonight's version had mixed peppers, snow peas, mango chunks and ground turkey. It is sweet, savory and filling. This has become my favorite comfort food, taking the place of cream-based soups after my allergy discovery last year. Instead of mac and cheese, or creamy tomato soup, I find myself immersing all those rich creamy food fantasies in curry. Tonight's dinner was well earned after T'ai Chi and a long walk with the pup. Even better than dinner tonight will be tomorrow's leftover curry lunch.
2 comments:
Sounds really nummy. On the cream soup issue--I need to show you that Pam Anderson healthy recipe cookbook I told you about. She has a couple of recipes for "creamy" soups made without dairy.
Yes, please! I miss the comfort food aspect of "creamy".
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