How, you say? Simply by heading over the Thai Chilli on Briarcliff! Go have lunch, and before you leave, buy several packets of frozen Curry in a Hurry. Yep, they sell their crack in pre-mixed, frozen baggies. Flavors include green curry, masaman curry, and panang curry. I haven’t tried the green yet, but the masaman and panang are exceptional.
Just take leftover chicken, beef, or pork, or maybe saute boneless, skinless breasts, add veggies, then dump in the sauce. Serve over pasta or rice. It could not possibly be easier. And, as much of a carnivore as I am, I actuall caught myself thinking “this would be even better without the meat” one night while eating a Thai Chilli-assisted melange of snow peas, red pepper, and broccoli.
Maybe I’ll eventually find the courage to attempt from-scratch Thai cooking one day…or maybe not! Maybe I’ll just keep heading over to Thai Chilli.
