The Most Delicious Combo–Sweet & Spicy!
Hello again!
I hope you’re all taking care of yourselves and taking the time to explore some delicious flavors. If you’re still looking for that recipe to jump start your culinary exploration–this recipe may just be your perfect starting point. We’re keeping it simply delicious with turkey meatballs, but also delightfully complex in flavor with curry sauces and spices.
This weeks recipe is courtesy of Foodie Crush. You can find the link to this delightful recipe right -> here!
Thai Flavors Galore!
I’ll be honest with you–Thai cuisine has to be my absolute favorite! I love the diverse flavors! However, what really intrigues me about Thai food is the combination of sweet and salty, spicy, and even sour that make my tastebuds cheer for the next bite. I’ve made curries before. Indian curries, Japanese curries, but now–I’m just getting started with my exploration of Thai curries. This is a ride you want to be on, I can promise you that.
This recipe is one you want to follow closely. The ingredients make sense, the spices are on point, and the flavors are incredible. And even better? It’s rather simple to make.
I had some doubts after trying out some recipes in recent weeks that ended up being too spicy, even for those who like that extra kick. The most important part about a recipe that deems itself “spicy” is when you take that first bite that you taste ALL the flavors in the dish, and not just be left with heat and tingles in your mouth.
The reason I had doubts about this recipe was when I started making the turkey meatballs. What really brings in more spice to this recipe is the actual meatballs. Knowing that the sauce was a curry, I was worried that it would be too much. To my surprise, it was exactly what the recipe needed.
Making the Curry
While your turkey meatballs are baking, you can go ahead and start the coconut curry. Please be mindful of the notes that Foodie Crush makes on their recipe card. And yes, do go ahead and read the full post. There are some helpful tips for you to ensure that you have the tastiest result.
As I haven’t made too many Thai curries before, I was very interested to see brown sugar being used. 2 Tablespoons of it! Normally I’d expect maybe a teaspoon, but I put my trust in this recipe, and I was not disappointed at all!
This curry is so well-rounded. It has that beautiful spice from the curry paste, the smoothness from the full-fat coconut milk, and the delightful nudge of sweetness. I cannot stop to tell you how tasty this was! And don’t forget–that beautiful color!
Now, if you’re not a fan of curries at all, then this may not be for you. That’s just the one disclaimer I’m throwing out there for you.
The final dish combines sweet and spicy in such a great way that I know I’ll be making this again. I actually ended up sending this Thai curry recipe to my dad to try and he considers this to be one he’ll be repeating again, as well.
That’s four thumbs-up from two households on my end. I’m calling this a repeat winner.
Grey’s Grade: 5/5
As an amateur home cook, I cannot stress how much I enjoy simple recipes that end up being delicious. There’s enough anxiety in the world right now and I prefer to use cooking as a way to not only feed the members in my household, but also relax. There’s a beauty in the art of cooking. It’s a partnership between you, the ingredients, and the tools you use to cook this on. The stove, the oven, the broiler–you get me.
This Thai curry is joining my list of favorites, because it came together so quickly and tasted so good after a long day of work. On a cold Chicago evening, this meal really hit the spot.
So, if you’re looking for a great Thai curry to make during the week, I highly recommend this recipe. Foodie Crush, thank you for sharing this recipe, it has very quickly become a household favorite!
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