One of my favorite things to eat any time of year is my husband’s Thai Curry. It’s rich, sweet, a little tangy – and all-around delicious.
The version below is a shrimp curry, but you can put in any flaky white fish instead of the shrimp, or you can add sliced chicken instead. If you want a spicier curry, add some Thai chilies to the mix. You can also make a green version of this curry – simply replace the red curry paste with green.