Curry on

TAKEOUT

May 28, 2008|By ROB KASPER

Thai green curry with chicken offers an appealing mixture of sweet and hot flavors. The curry paste has peppery, often fiery, notes, and a coconut milk sauce adds a gratifying creamy richness.

The slices of chicken tossed with few bamboo shoots, some basil, a handful of sliced carrots, and maybe some eggplant and peas, give you a pleasing, potent dish served over rice. Among the thicket of Thai restaurants in Baltimore, I found three winning examples.

Thai Restaurant

Address --3316 Greenmount Ave.

Phone --410-889-6002

Hours --Lunch: 11:30 a.m.-3 p.m. Tuesday-Saturday; Dinner: 5 p.m.-10 p.m. Tuesday-Thursday, 5 p.m.-10:30 p.m. Friday and Saturday, 5 p.m.-10 p.m. Sunday

An artful, if mild, mixture of chicken and vegetables, including eggplant, for $13.75. Next time I will say "yes" when asked if I want the spicy version.

Know of a good carryout place? Let us hear about it. Write to rob.kasper@baltsun.com.

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