A Thai-Indian Curry: Kaeng Kari Gai

The history of Thai curry making is a subject that is still being written. There are many theories as to the origins of Thai curries, but no one knows if one or all of them are true; I suspect that the development of Thai curries has had a great many influences, and that there is […]

Massamun Curry with Chicken

Massamun Curry with Chicken is the very first Thai curry I ever tasted. The name comes from “Musselman,” an archaic term for a Muslim (Muslimman) or Arab, and it is theorized that the recipe was inspired by the cookery of Arab/Persian Islamic spice merchants and traders who came to Thailand in the 16th century. However, […]

The Queen of Thai Curries: Green Curry

And now we come to it: my favorite Thai curry of all time. Green curry. I tend to only make green curry in the summer, when the herbs and seasonings that go into it are fresh and readily available, because I am snobby about the curry paste. There is something about green curry paste that […]

Indian Stuffed Vegetables

One of the most beautiful things about the CSA box is that it is like Christmas once a week. You never know what will be in it, and opening it up is like peeking into a vegetal treasure chest. For the past several weeks, we have been getting delicious baby squashes, but last week, included […]

Panang Neur: Panang Curry Beef

Panang neur, otherwise known in English as Panang curry beef, is a fairly dry coconut milk curry that is named after the city of Panang, which borders southern Thailand and Malaysia. The chile paste is often thickened with peanuts, so those with a peanut allergy should avoid this dish; for others, the flavor is indescribably […]

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