Red curry paste is simmered in a creamy bechamel sauce for classic mac 'n cheese. The resulting taste offers a hint of curry with a subtly spicy finish.
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You know The Boiling Crab's Whole Shebang sauce? Here it is... well, my version of it. It's bold, buttery, slightly lemony and slightly spicy. Prep is a cinch and it cooks in under 10 minutes.
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Every New Year I make a resolution: To get on the fast track to a healthy diet. To cleanse myself of all the junk I've been gorging on over the holidays. To eat better so I can feel better.
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Because it's Thanksgiving Eve, I'm going to make this post a pretty quick one. I figure this recipe might be useful for tonight, when you need to rustle up a quick meal, or even the day after Thanksgiving, when you'll probably have random leftover vegetables.
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