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.

Chicken Chili

If you and I were talking face to face right now, you would find trace scents of stewed tomatoes, green bell pepper, and ground cumin fresh on my breath. That is how fast I am coming at you with this post. The dishes have not even been washed yet; they can wait.

The snow is starting to fall in Utah County and that makes it prime time chili time. Katie had this one sitting on the stove when I got home from class tonight (yes, that is my plug for marriage).

Chicken Chili

You know that tingling you get in the bottom of your mouth, right under and to the sides of the tongue when you smell something strong and delicious? Well that happened when I opened the door to our apartment. Apparently, there is only a teaspoon of cumin in the entire pot, but it is definitely the king of the spices in this dish.

A special thank you goes to Megan Christensen, my sister-in-law, for this recipe.

Chicken Noodle Soup

There is a big cold front on its way from the Northeast to Provo. Katie decided to plan accordingly by making a big pot of Chicken Noodle Soup. I was surprised by how easy it is to make a good chicken noodle soup. The only thing that came out of a can is the chicken broth. Add a few vegetables, some noodles, chicken, and spices and you have a delicious bowl of warmth.

Chicken Noodle Soup