While most of my sheltering-in cravings seem to fall squarely in the cookie category lately, I couldn’t stop thinking about Thai curry the other day.

Normally, we’d drive to Thailicious in Southlake for their lunch special, but since that wasn’t in the cards, I decided to make my own and include all the bell peppers and Shiitakes hanging out in the fridge.

For some reason, I always thought Thai curry would be super complicated and require a whole pantry full of obscure ingredients I’d have to fly to Bangkok for, track down online or visit three different grocery stores for. Figuring it was just easier to order at restaurants, I was astonished to discover that a) it’s not difficult to make and b) the ingredients list isn’t that long or challenging. So much for assumptions, huh?

I pretty much followed the recipe verbatim and loved how rich, aromatic and complex the flavors were. The only substitutions involved the vegetables that i lightly sauteed beforehand. I also like to cook my rice with chicken stock and a couple of bay leaves instead of water for extra flavor, which was a perfect accompaniment to the slightly spicy curry.

And in case you wondered, yes, the leftovers are even better. I’m wishing we had some in the fridge as we speak…