My husband is a full-fledged Peppermint addict. Over the holidays, we were both wiped out from hosting Christmas Eve and neither of us felt like doing much cooking let alone go to the grocery store. So when it came time for dinner, his constant suggestion was Thai (specifically pad Thai country style), which is how we ended up at Peppermint about three times over the past couple weeks.
Don’t get me wrong, I’m not complaining. I am very happy to have Peppermint (and now Pacific East) in the neighborhood. I just find this whole turn of events pretty ironic. I used to have to beg to go to Mint and rarely won because of its location (he tries to avoid Cleveland Heights – likes the city, but hates the lack of easy access). And now all he wants is Peppermint – he’s even managed to convince coworkers to hold lunch meetings there.
So in the process of feeding his addiction, I now have a new favorite: mango curry with brown rice. This dish is slightly sweet with chunks of mango, peppers, squash, onions, mushrooms and shrimp in a yellow curry broth (it also comes with chicken, but I omit that). It is flavorful, fresh and so good it will be hard to try and order something new. And the best part – it’s pretty healthy.