Last Thanksgiving, I took this really great trip to Chicago. I hadn't really been to Chicago before, so I took 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 the 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.) We just got married in August. 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, 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. 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.)
Duck curry
in a duck.
From: September 22, 2013
