Home Cooking

Make Takeout: Thai Red Curry

February 04 2014 - 1:00 PM

If you haven’t figured it out by now, I’m a big fan of cooking and making everything homemade. I do have a few weaknesses that cause me to venture out of my kitchen – deep dish pizza and Thai food are two of them. While I haven’t tried to battle Lou Malnati, I decided to take a stab at Andy’s Thai Kitchen.

Thai curry is just so comforting and flavorful, with a hint of spice. It’s the perfect dish…anytime, really. But on a cold, snowy day there is nothing I would rather eat. You can serve this dish straight up as a soup. I prefer ladling the curry on top of freshly steamed rice and serving it with an extra wedge of lime for a punch of citrus.

Feel free to change up the recipe with what you are in the mood for. If you’re feeling sweet potatoes and shrimp instead of carrots and tofu, go for it. I was beyond impressed with how easy this recipe was with just a few key ingredients.

Get the full Vegetarian Thai Red Curry recipe here>>

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