I could feel my stress float away and relaxation take its place, like it always does whenever I’m about to open my new issue of Bon Appetit. But before I could open it, Thai Hubby saw the glistening pictures on the cover of what looked like a Thai version of a chicken soup, and freaked out.
The soothing, comforting smell of Thai massaman beef curry is wafting through our house as I sit typing this, and my dear old crockpot is doing all the work for me.
Before I went to Thailand, the farthest my seafood palate extended was fried fish sticks. Most American seafood tasted fishy and bland to me, eww!
But once I hit the streets of Bangkok, I loved trying any Thai food placed in front of me, especially Thai seafood dishes. Continue Reading
“I have a friend who is into foreign girls. Would you be interested in meeting him?”
“Uh, um, I guess so…” I said.
“But not really!” I thought in my head. Continue Reading
I had written out our weekly menu earlier in the week, but for Wednesday I had written “Random”— aka I had run out of ideas for what to make for dinner, so I thought I’d figure it out later. Continue Reading
Crockpots are nonexistent in Thailand because why would you need one when you can get a quick, authentic Thai meal for a dollar when you walk out your door down the street a few blocks?
But in America, it’s impossible for me to walk out my door and get cheap, legit Thai food—especially if just 10 days ago I had just given birth to a sweet baby girl and could barely walk around my apartment.
As I was cooking massaman curry yesterday afternoon, the smell of rich, creamy coconut milk, mixed with a slight cinnamon scent, cozy cardamom, tangy tamarind, and roasted peanuts wafted into my nose, sending me whirring down the Bangkok Skytrain to the National Stadium station where off a narrow soi, sits a tiny restaurant, Pisces, where my fondest massaman curry memories lie.
I have a confession to make. Until this year I hadn’t made Thai green curry for about 2.5 years. Continue Reading
My Thai hubby doesn’t like Thai curry. Isn’t he weird?
He says it’s because many Thai desserts have rich coconut milk as their base, so he grew up believing that coconut milk, which many Thai curries are laden with (which is why I like them), is meant to be eaten for dessert. Continue Reading