We had a very fun and interesting small group of people over just yesterday and I made curry with pork and shrimp and veggies with a small (but rather uninteresting) salad and then the most wonderful tart.
Fine Cooking magazine has a wonderful section called “Cooking Without Recipes” where they let you pick from a wide array of ingredients and you basically make your own dish. They provide the base. Last month it was meatloaf and they had at least six different versions you could make or interchange the ingredients and create your own. This month is was curry so I chose pork, shrimp, asparagus, carrots, and shiitake mushrooms with a red Thai Curry paste. It was very good although I would’ve loved it with a lot more kick, but you can’t get a four year old (much less an 11 month old) to eat “kick”, so it was pretty mild. But still very yummy!
The tart! What can I say? I’ve been eyeballing it in one of my cookbooks for over a year but never made it. I made it Saturday night and it was very good! The only glitch was I was making it at 11:30 at night so I didn’t let the caramel cool for as long as it should have. The recipe says cool 40 minutes but I think it could’ve used much more – even a couple of hours. Other than the caramel being softer than I would have liked, it was perfect. I added rum to the crust and couldn’t taste it. Next time we’ll kick that up a notch as well. 
You should try this tart! I got it from my cookbook, Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Chlotilde Dusoulier.
I’ve made this type of Thai curry twice now and at first I served it with good vanilla ice cream (Haagen Dazs) because that’s what web sites recommended with curry. We also served it both times with a good Reisling. Both the ice cream and the wine were good compliments to the meal.
