I’ve been taking swimming class every Thursday night for the past few weeks. I’m one step closer to not fearing water anymore, and I can’t wait for the day that I can surf or cliff dive. After class every night, I get a major craving for Thai curry, and being a slave to my own craving, I would walk 60+ blocks in Manhattan to get curry. I know…I’m crazy sometimes, but good food is good!
For the show, I made Penang Thai curry. My boss introduced me to Penang curry, and I love it since. I went to the Lobster Place (my favorite seafood place!) to get some cod, but then I saw monkfish and decided to try it.
I’ve never made monkfish before, and I thought this dish was decent. The monkfish has a high water content so I felt like it diluted the curry flavor a bit. I should have added a bit more curry paste. I saw some fresh pea pods so for the veggies in this curry dish, I used fresh peas, zucchinis, yellow squash, bell peppers, and basil. It was a beautiful dish. I think I would definitely try it with cod next time or do a seafood medley.
