Curry Makes One Scurry to Favorite Thai Restaurant

“Honey!” I shout from my kitchen to my husband above the din of the Ducks game, “Where’s my curry?” I’m pushing half-consumed bottles of Chardonnay and Tupperware containers around in the fridge.

Curry causes shameless, uncontrollable cravings. Sometimes it’s late at night or first thing in the morning--it’s really embarrassing to be fixing gourmet coffee for guests and suddenly interrupt the task when I spy a plastic takeout container in the back of the fridge.

Clutching it to my chest like an alcoholic embraces a bottle, I surreptitiously slip it into the microwave, hoping the guests won’t look up from the morning paper.

“It’s OK,” I tell myself. “They’re probably thinking I’m melting butter to brush on their whole-grain toast.”

Actually, I’ve been known to scarf cold curry. “At least heat it,” my husband says, adding, “And get two spoons.”

He’s hooked too. Who wouldn’t be on that spicy stew of tender beef, potato chunks and roasted peanuts floating in a soupy red chile sauce? The magic ingredient is coconut milk, which adds an exotic creaminess and a hint of sweetness.

I bring it home at least once a week from Silk Thai in Huntington Beach. After dinner, the leftovers haunt me--that is, unless my husband gets to them before I do.

“Your curry?” He doesn’t even look up from the game. “I guess I had it for lunch.” I never hear the end of that confession because I’m already on my way back to Silk Thai. Note to self: Buy two orders, hide one deep in the fridge behind that nasty, old box of baking soda where he’ll never find it.

* Beef curry--1048.5 calories/81.6 grams of fat. $6.50 at Silk Thai, 19690 Beach Blvd., Huntington Beach. (714) 964-1151.

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