Blair & I have been together for five years, more than half of those years was us traveling up and down the NJ Turnpike to see one another. Blair and I met in January of 2006, he then moved for school to CT in August of 2006. I would hop into my car almost every Friday after work and make the long 3 1/2 hour (sometimes much longer) trek to see him. We continued this for a long time even after our first year of marriage, sad I know, stupid economy. The one positive thing about it was having my summers off to spend all the time I wanted with him in CT.
Those days are long behind us (thank goodness), and I couldn’t imagine not being able to wake up next to him every day. There were many things that I loved about CT, but besides the pizza being at the top of my list, it was our favorite Thai place. King & I Thai. It was a small BYOB that was not in the greatest area, but they had the best food. We ate there every Saturday I was in town, we rarely went anywhere else. We have tried several Thai places here in NJ, but nothing compares to there.
Since we can’t find anywhere to go, I figured why not become a Thai expert myself. Not that I have a clue about Thai cooking, but I am going to attempt it. I received my new Everyday Food, and saw that they had a feature on the lovely spring veggie asparagus. Oh how I love the prices of you right now at my grocery store. Included in the feature was this curry. Curry is one of Blair’s absolute favorite things to order at Thai places so I knew he would love it.
It comes together super quickly and I thought it was excellent too. It has some sweetness from the coconut milk and has just a hint of spice, but knowing Blair’s love for spice he upped his by adding some red pepper flakes. If beef isn’t your thing, then I think that chicken would work excellent in this dish as well. Blair claimed it to be as good as King & I Thai so until we make the journey back to our favorite place, this dish will hold us over until then. On Wednesday, I will be sharing another great asparagus recipe.
Beef & Asparagus Curry
1 can (13.5 oz.) unsweetened coconut milk, shaken well
What you’ll do: In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, about 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepp and cook until softened, about 2 minutes.