Simple and Versatile Thai Curry

I am a huge fan of simple, delicious meals that are easy to make a ton of and make great left overs, aiding in that endless quest for more time during the business of life. Of the various meals I make with the intent of eating a few times throughout the week and freezing a portion of for later, Thai curry is one that stands out from the crowd due to the fact that it gets even better with time. It’s great the day you make it and even better a few days later, when the spices have had time to seep into the coconut milk and become more rich and complex.

Thai curry is also a favorite because of its versatility – almost any vegetable that’s in season and available at the farmer’s market will fit in nicely, and you can even rely on it in winter when we’ve got little more that potatoes and carrots lining the tables of the winter markets. You barely need a plan when going into it, and the only thing you really need to worry about is buying the right amount of cans of coconut milk for how much you want to make. And, of course, that you have some Thai Red Curry Powder on hand. This is a great seasoning with medium heat, and it’s the only thing I use in my curry recipe other than a generous helping of salt at the end (for things like this I like some good old standard Kosher salt).

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Seasoning Snafus: Hot or Spicy?

Sweet or Heat?

Sweet or Heat?

Some like it hot, while some might like it spicy, some could even go so far as enjoying it hot and spicy… But what's the difference between hot and spicy? As spice merchants, we regularly hear and sympathize with the confusion between the words “hot” and “spicy”. A lot of folks will hear the word “spicy” and immediately believe that a seasoning will be “hot”, which is a reasonable but not always correct assumption to make. In this edition of Seasoning Snafus, I'll try to clear up some of the semantic confusion between these two words and show the best ways to spice up or heat up a meal. Continue reading