{"id":5118,"date":"2011-03-19T17:31:42","date_gmt":"2011-03-20T00:31:42","guid":{"rendered":"https:\/\/shescookin.com\/?p=5118"},"modified":"2013-04-01T15:35:23","modified_gmt":"2013-04-01T22:35:23","slug":"thai-chicken-pineapple-curry","status":"publish","type":"post","link":"https:\/\/shescookin.com\/thai-chicken-pineapple-curry\/","title":{"rendered":"Thai Chicken Pineapple Curry"},"content":{"rendered":"

\"Thai<\/a><\/p>\n

I don’t buy a lot of cookbooks, but occasionally someone like Thomas Keller will publish one that I feel is bound to become a timeless culinary classic which I absolutely must have, and that can be passed on to the Young Baker \ud83d\ude42 I’m talking about the superlative Ad Hoc At Home<\/em><\/strong><\/span> – the one full of family-style recipes that Thomas Keller would cook at home. Within the pages of this hallowed book is the Ad Hoc Blue Cheese Dressing <\/a>and Summer Vegetable Gratin<\/a> that I shared last summer.<\/p>\n

Now that I peruse dozens of food blogs (comes with the territory), \"\"<\/a>among my favorites are those that focus on ethnic foods and\u00a0cultures; especially cuisines that I love to savor but haven’t had much experience in cooking myself. \u00a0Spicie Foodie<\/strong><\/span><\/a> is one such blog that will have your mouth watering at the sight of her stunning photographs of mostly Indian, Thai and Mexican dishes. So when her cookbook An Epiphany of the Senses<\/strong><\/span><\/em>, was published, I felt like it was the perfect opportunity to support a foodie friend and face my nemesis \ud83d\ude42<\/p>\n

There is a misconception that Thai food is all about HOT! And, believe me, I’ve had that Thai food! But its not all about the chile; \u00a0what’s unique about Thai food is the perfectly well balanced harmony of salty, sweet, sour, bitter\/aromatic and heat\/spicy in every meal. This lovely dish is a perfect balance of fruity, spicy and sweet, creamy curry.<\/p>\n

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