This is to Thai-inspired food what fried rice is to General Tso’s, Americanized though it may be. It’s got a fantastic combination of savory, sweet, spicy and sour – all the flavors you’d associate with Thai food. There’s an earthy sweetness and warmth from the curry paste that is accentuated by the creamy coconut milk and then punctured by sharp sourness from the lime and fish sauce. This is great served alongside chicken breast that's been marinated in lemon and ginger, though it is fairly unnecessary as this, on its own, can be considered a meal in itself – think risotto. If you want something else alongside of it but didn’t think to marinade any chicken just grill or sauté some shrimp over ridiculousy hot heat, blistering them to a burnt coral on the outside and keeping them tender within, or a steak, charred to a deep brown but still very rare inside, slicing it thin and serving over top the rice (which helps stretch the meat a little more). What may be even better yet, there’s enough coconut milk (if you’re using a 14 – 15oz can) to make a batch of Better Coconut Cupcakes! It’s fate. It may not be a traditional pairing but it works!

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