I keep telling myself that weekends will slow down soon and we won't be busy, but I'm currently not seeing an end to busy weekends in sight. Weeknights are not an option for any real cooking because I'm exhausted after work and the kids are starving by five (plus lunch and breakfast prep thrown in there and kindergartener homework). Next somewhat lazy weekend I'm going to have to bust out as many food challenge recipes as possible so I can get ahead.

This week's curry challenge I kept pretty straight forward. I've always been a picky eater and the first thing (and only thing for a long time) I would order at Thai restaurants was yellow curry. I love yellow curry, but have never been able to make a decent one at home. I figured this was my chance to try again. This recipe had a ton of good reviews so o figured it was worth a shot!

I made sure to read review this time before starting and prepped all ingredients ahead of time. I also forgot to get a carrot for it (I also never order mine with carrots, but this omission was actually unintentional). Most reviews said to not bring it to a boil or the coconut milk would curdle so I followed that direction. Reviews were all over the place about spice level, so I just stuck with the original 3 tbsp of yellow curry paste and hoped for the best. 

This turned out good, but I should know better than to trust people who said 3 tbsp would make it too spicy. This was like a 1 spice level even after adding sriracha. Next time I will add more yellow curry paste in hopes that it'll get closer to tasting more like the restaurant version. I also added some pink Himalayan salt because it just had something missing, but I think more curry paste might be the trick.

Rating:7/10

Recipe Linkhere