Now for something completely different.
Last Thanksgiving, I took this really great trip to Chicago. I hadn't been to Chicago before. (Well...technically not true; I once spent about 3-4 hours walking around downtown about 10 years ago, and ate the best pizza ever; but I'm not sure the trip really counts.) So I planned this random trip. One really great thing about it was that I secretly met up with Scott (who was living in SLC at the time), back when we were in this kind-of-sort-of-I-don't-really-know-what's-going-on phase. (Well, I was anyway. Clearly he was past that phase, since he flew to Chicago to spend a few days with me.) This trip was actually pivotal in helping me move out of that phase. And all I was looking for was some good pizza. Then we got married in August. (See? I told you some major stuff has happened.) Anyway, that's another story.
The point of this post is that while we were in Chicago, we ate at this fantastic Thai restaurant and Scott ordered this:
It's duck curry! In a duck! Duck curry in a duck. This dish was so exciting and tasty, we still talk about it regularly.
Tonight we recreated the dish in our own kitchen. We followed a recipe for duck curry from the Pioneer Woman, including making our own Thai red curry paste. It didn't take as long to get it together as one may suspect. The result:
This was amazing. It was very flavorful and spicy, and although the fire in my mouth felt contained, I soon realized I was sweating through all of dinner. (I'm not even kidding. And it wasn't because we didn't have the AC on.) Scott was not sweating. He can take the heat better than I can. But we already knew that.
Duck curry
