Thai Curry Biscuits

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Once upon a time I had a cheesy newlywed/marriage blog. I was recently married and loved reading about and discussing studies, current events, and stories about marriage as well as my own experiences as a newlywed. I fell in love with Josh, then fell in love with be married to him, and fell in love with marriage in general. And it was fun! I met other newlywed blogging ladies around the world who seemed to like my stories and discussions on a topic I had only just dipped my toes into.

Through this blog I met Amberly. She reached out to me with kindness and sweet comments and then reached out to me in person when we stumbled into each other in a bagel shop. Us two newlywed bloggers who read each other's blogs happened to both live in the same little city.

You think our friendship would've began right then and there, but it didn't. Our friendship began in slow motion over comments and emails. Then I moved on from my newlywed blog to start my own graphic design business at which point she hired me to design her blog. And slowly but surely, we were talking enough over the interwebs that hanging out in real life made sense! And it was great! Our husbands liked each other, our dogs liked each other, we were just a drive away from each other!

And then I moved far, far, away. And then started up yet another blog about food. And just when it seemed that our blogging/business relationship would be ending, we found a way to work together again!

Amberly has an excellent marriage and family blog where, unlike my silly old blog, she discusses serious research and studies about marriage that she is learning in her efforts to become a marriage and family life educator. She shares honest stories, helpful advice, and sweet encouragement for couples everywhere. It's a legit blog and I can't believe she used to think my marriage ramblings were interesting.

And now Amberly has given me an opportunity to ramble about marriage again!  Starting today, I will be making regular appearances on her blog combining my love for food and marriage with dinner recipes perfect for date nights (aka Date Night In The Kitchen). Today's recipe over on her blog is one of our favorite dinners to make on nights when we are feeling lazy or have an appointment set with the local movie theater and need to be quick. It's a set it and forget about it crockpot recipe for Thai Curry Chicken Soup. Seriously. It's delicious. And you'll have leftovers for lunch and dinner the next day, leftovers that you will look forward to eating.

But soup always tests better with some delicious carb to dip in it. So I present you with another quick and easy recipe to go along with your super easy soup: Quick Thai Curry Biscuits! The first time I made these babies, the two of us ate all two dozen by the next morning. The second time we made them, we had guests and even though Josh tried saving some for just the two of us, our guests couldn't stop eating them and they were gone by the end of dinner. My husband hoards these and now we have friends who want me to make some just for them. That's how good these biscuits are. And I don't mind making them all the time because they are quick and easy and I always have these ingredients on hand!

So make them. And make the soup. And I won't even ask for your thanks. The satisfaction you'll have from eating it and the serious cravings you'll endure afterwards will be thanks enough.

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Thai Curry Biscuits

Ingredients

2 3/4 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
10 Tbsp unsalted butter, cold, diced
1 1/4 cups coconut milk, full fat, unsweetened
1/3 cup red curry paste

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat liner.
In the bowl of a stand mixer fitted with a paddle attachment, mix to combine the flour, baking powder, baking soda, and salt. Add in the cold, diced butter and mix on low speed until the butter pieces are pebbly, about 1-2 minutes. Use your fingers to break up any larger chunks of butter that might still remain.

Stir in the coconut milk and curry paste and mix on low speed until just combined, about 30 seconds. Use a spatula to make sure all flour and butter at the bottom of the bowl is combined with the milk and curry paste. The batter should be totally reddish(if you used red curry paste).

Place the dough onto a lightly floured surface and pat into a rectangle about 1 inch tall. Cut out pieces about 2 inches wide.

Bake the biscuits on your parchment lined baking sheet for 20 minutes or until the tops are firm and cracking. Refrigerate any biscuits that don't fit on your baking sheet until you are ready to bake them. Store baked biscuits in a plastic bag.