A Tale of Two Curries

The Holidays are wrapping up and Katie and I have returned back to snowy Provo. We had the greatest time over the break and enjoyed lots of wonderful times with family and friends and also got to eat a lot of fantastic food.

August 2nd, 2007, was the first time Katie and I went out. We went to Los Gatos to dine at Thai Spice. We have been back many many times since then and we always order the same thing: Yellow Curry and Pad Thai. It has become, easily, my favorite meal of all time. Every bite is packed with so many different flavors. I would eat it all the time if I could. It is also a great little restuarant with awesome people working there. The atmosphere is really relaxed. After Katies first bite of the curry, she knew she could marry me. Maybe, I made that part up.

Being home also meant homemade cooking. Katie and I are both fortunate to come from families that enjoy both cooking and eating. Katie's mom is pretty exceptional in the kitchen. Our last night in town, she made a red curry that was equally as delicious as something you would sit down and pay for. Enjoy!

Pad Thai with Chicken
Thai Spice, Los Gatos, CA
http://www.thaispicecuisine.com/menu/Losgatos.pdf

Yellow Curry with Chicken
Thai Spice, Los Gatos, CA

Thai Red Curry with Chicken
Servings: 4

2 large chicken breast halves
2 tablespoons olive oil
salt and pepper
1 teaspoon red curry paste (or more, up to 2 teaspoons)
1 13.5 ounce can coconut milk
2 tablespoons fish sauce
3 tablespoons brown sugar
1 red bell pepper, cored and thinly sliced
1/2 cup chopped basil

Season chicken with salt and pepper. Heat oil in saute pan and add chicken. Saute chicken until brown on both sides. Remove chicken from pan. Add curry paste and saute for about 1 minute or until fragrant. Add coconut milk, fish sauce and brown sugar. Boil for 5 minutes. While sauce is boiling, slice chicken into thin strips. Add to sauce in pan along with red pepper. Cook for another 5 minutes.
Stir in basil. Serve over plain rice.