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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Chicken-Rub Laboratory, Mark I

The elusive perfect chicken rub.

The elusive perfect chicken rub.

We hear it all the time, “what's good with chicken?” Some workers at the Spice House fear this question, and for good reason. The difficulty here is not that it is difficult to find a seasoning that pairs well with chicken, quite the opposite. As most folks already know chicken's legendary culinary tagline: “good with everything”.  We have a great variety of seasonings we make in house that are wonderful with chicken. We have done the work for you, each blend may have as many as 33 ingredients, you just need to shake on or rub in. For those who like to experiment,  making your own rubs and seasonings from scratch  is both rewarding and a lot of fun. Mad scientist type of fun.  I have thereby taken it upon myself to test out my own personal spice mixtures and recipes, posting updates along the way. Continue reading