The week leading up to a holiday is always awkward when it comes to cooking. I haven’t stopped thinking about what to make for Christmas dinner since the day after Thanksgiving. The awkwardness comes with the meals in between, because every meal after Thanksgiving is just a pregame for the next big holiday meal. The week before Christmas is especially annoying because I don’t want to eat anything that is too similar to what I’ll be eating for Christmas dinner. This means that the traditional holiday ingredients that I usually use around this time are off the table when it’s this close to the holiday, including sweet potatoes and anything cranberry really. This might just be me, but I really take Christmas dinner that seriously. This Thai Coconut Red Curry was the perfect solution. It’s an easy dish to double and keep over a few days to give yourself a cooking break. Plus, it still gives off the warm, comfort food[ie] feeling that we all want around this time of year.