Indian & Thai are two of our favorite cuisines. We have long made many Thai recipes but have just recently ventured into making Indian dishes in the past year and a half. So finding this combination of Thai and Indian recipe for Indian-Thia Fusion Chicken on On and Off My Plate was right up our alley.
The fact that it was light and not laden with the typical coconut milk, cream or butter was perfect too since the past few days have not lent themselves to overly healthy eating for us.
G skied Saturday but came home early because conditions weren’t ideal. When he came home I had just put the spice seeds in the oven to roast and he wanted to help. He played helpful sous chef mincing garlic, lemon grass and ginger and then grinding the seeds once they were roasted.
|Fusion Curry Paste|
|Spinach Salad with dried cranberries, sliced red onion, almonds & dressed with honey mustard|
We opened a Spanish bottle of Syrah, Fedriani Laffitte, that I found at Metropolitan Market while picking up my spices. Syrah is a great match for spicy food, as well as my personal favorite varietal and I don’t believe I’ve ever had a 100% Spanish Syrah so it needed to be tried.
|FEDRIANI LAFFITTE 100% Spanish Syrah|
The Spanish Syrah was also perfect for the meal. It was much lighter than Washington Syrah so it really did pair well while being a red with a light meal. We both agree this is a curry dish that we’ll return to. We ended up freezing the remaining half of the Fusion Curry Paste so it’s even something we could pull off on a work night.