Whether you're looking for a treat for a "lively afternoon tea" or a snack for your big game party, you can't go wrong with these spicy red curry biscuits from Redondo Beach's Hudson House Chef Brooke Williamson, according to Los Angeles Magazine.
Williamson, who with her husband Nick Roberts also co-owns The Tripel in Playa del Rey and the soon-to-open Playa Provisions, provided the recipe for this appetizer to L.A. Magazine last week.
"Thai chilis (give) the biscuits their color and flavor, while the addition of coconut milk tempers the heat," according to the magazine.
You'll need all-purpose flour, butter, coconut milk, baking powder, brown sugar, orange zest, salt and thai red curry paste.
- Complete recipe: Chef Brooke Williamson's Spicy Red Curry Biscuits [Los Angeles Magazine]