A Curry of Activity

I know, bad word play – right?   As we round out our culinary travels in February, I’ve been scurrying around the kitchen crafting a clever curry recipe to share with you.

I have a long and happy history with curry.  Growing up we regularly enjoyed a chicken curry made with a curry powder cream sauce and served over rice.  We added our own garnishes of crushed peanuts, onions and hard-boiled eggs which felt exotic and fun.  As I’ve gotten older, I’ve expanded my horizons to include many curries especially the rich and delicious Thai curries. I often crave the smooth, spicy dishes from our favorite local restaurants such as Bangkok Thai Deli and Supatra.

As often happens when I fall in love with a take-out treasure,  I set out on a quest to replicate those fabulous flavors here in KilKenney Kitchen.  After many fragrant hours in the kitchen and multiple batches of curry, I’ve developed a recipe that is rich, delicious and fits beautifully into real life – i.e. easy, quick and flexible.  It also passed both the husband and teenage son test – excellent critics to be sure!

I used Thai red curry paste and chicken for this Thai Chicken Curry.  The recipe lends itself well to a variety of  curry pastes like yellow or green and proteins such as shrimp or tofu making it a snap to adapt to your taste.

I invite you to try it and share your feedback here – I’d love to know what works in your kitchen.