I like creamy, rich soups the best. In chilly weather there is just nothing like a hot, creamy soup to warm you up. At the same time I love exotic flavors. This Thai Coconut Curry Soup has it all!
Rich and creamy, with a faint coconut flavor that is followed by a tingle of spiciness. As my dad used to say, “This soup has some authority to it!”.

Eating hot peppers really does cause your circulation to increase and it warms you up more than just a warm soup alone would. You can simmer this in a crockpot or make it on …read more

I served this with the spicy mango chutney and it was a big it at the house. Marc is always appreciative of my cooking but doesn’t always comment on it. He gave this recipe a Marine Corps “Out-effing-standing” . I think that is as high in the USMC rating system as anything can get that isn’t directly related to Chesty Puller, or a bulldog.
The chicken comes out very flavorful and tender. The flavors are exotic enough to be impressive but, and here is the best thing of all, you can have it totally finished in 45 minutes. Serve it with …read more

One of my favorite cuisines is Thai. I love the spicy-sweet tropical combinations that so many of those recipes have to offer. The versatility of the flavors allows you to substitute as you want and/or need to. To me, this is the mark of a truly perfect cuisine.

I snagged this off of the blog of a foodie friend from Grouprecipes.com. In looking at her recipes, I was impressed with her ability to come up with unusual combinations. You can find more of her fabulous ideas at
Dancing Like Nobody’s Watching

Paula used this curry frosting with a chocolate cake but I think that I am going to try it with an apple spice cake. The combination of curry buttercream and moist apple spice cake seems to me to be exactly the kind of thing I like, comfort food with a unique twist.
Curry …read more