From time to time, I get emails asking if I’ve ever tried to incorporate Thai flavors into my Thanksgiving turkey. I have indeed — though, I must say, only reluctantly and mostly to satisfy people’s curiosity. I guess the lack of enthusiasm on my part is due to this: while I eat Thai food all year round, only once a year do I get to enjoy plain, buttery roasted turkey along with sausage stuffing, macaroni and cheese, mashed potatoes and gravy, corn pudding, green bean casserole, sweet potatoes with apple cider-beer glaze, cranberry sauce, and soft dinner rolls with whipped butter. I love these side dishes with my turkey; each year I look forward to them more than I do the turkey itself. So I don’t feel I need to try thinking outside the box with the turkey and to risk having it clash with those classic sides.
Do “Thai flavors” clash with the traditional side dishes? Several years ago, some friends forced me to suggested that I make green curry-flavored turkey, and, against my better judgment, I caved. Well, let’s just say that we all are still scarred by the experience. We agreed we loved Thai green curry and we loved the usual Thanksgiving side dishes. We just didn’t love them together. Continue Reading →