I came home from work like a good girl and made this week’s Craving recipe.
I have to say that we are generally anti-curry. It’s just not really something that appeals to us. Though I have not really had much experience eating curries, I find the aromas to be unpleasant.
I always associated curry with Indian food. However, it was not until we were at the grocery store that I realized that there is Thai curry and Indian curry. We picked up a can of Thai red curry paste, read the ingredients and thought maybe this would be better than we thought.
I was still a bit hesitant to make this with the curry, but I figured, what the hell. If it’s terrible, we have a pizza rule. (Which is, you can make anything you want, but if it sucks, you have to pay for the pizza).
I used tilapia instead of halibut and I made the sauce per the recipe. I used my own chicken stock and surprisingly I already had a can of light coconut milk in the house. Now, if you know us at all, then you know that I definitely left out the grossness that is cilantro. I was being adventurous, but I was not trying to ruin my meal entirely!
I served this with a brown rice/wild rice mixture and instead of steaming the spinach, I sautéed it in a ton of garlic and hubby’s garlic basil olive oil. I love super garlicky spinach.
The verdict: This was surprisingly good. I don’t enjoy spicy foods, so for me, this had just the right amount of spice. Though if you do like spice, I could see how you would want it to be much spicier. The flavors were good and the curry was not nearly as offensive as I was expecting it to be.
Hubby also liked this a lot. I believe his exact words were “I like this, and I don’t care if you don’t”. That’s my man. Always sweet and charming.
So, I’m glad I stepped out of the comfort zone here and made this. I don’t know that I will be using Thai curry paste a lot, but I won’t completely write it off in the future. And I would make something with it upon request by my newly curry loving boyfriend Nick.