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I’ve written before, in this series of posts, about my fondness for “hot stuff,” at least in the culinary sense. But I haven’t written much here, other than perhaps in a few comments, about my fondness for Thai food. That’s been a staple ever since my stepson Sam introduced me to it decades ago, and ever since I visited some of Pittsburgh’s Thai restaurants (Thai Me Up, on the South Side Flats, the Spice Island Tea House in Oakland (not CA, but PA), Pad Thai (was that where I enjoyed a delicious lunch with @jamesofengland a few years ago, or do I have that wrong?), and perhaps my favorite of local establishments for SE Asian food, The Golden Pig, just a few miles down the road from me, not far from where those icons of American music, Perry Como and Bobby Vinton, were born. (Funny, that.)
If I hadn’t come by my love of Thai food honestly over the years I’d have fallen for it hard during a visit to the country a couple of years ago, and most especially during the course of a day-long cooking school during which I concocted several authentic dishes with the assistance of an authentic Thai chef. Everything I made that day was delicious, aesthetically appealing, and winsome.
But that wasn’t the sum total of my experience of the country or the food. The tastes of the walk-through markets, the sai oua (northern Thai sausage), the green papaya salad, perhaps the most delicious dish I’ve ever eaten. The pineapples, the bananas, and the mangoes. (Lord. I used to pick mangoes off the trees in northern Nigeria when I was a child. I’d forgotten how absolutely delicious such things are when they come straight off the tree.)
So many lovely things. (WRT the sai oua: working on it. My paternal grandpa was a butcher and sausage maker. I will not be denied. Watch this space.)
Just for today, though, I am happy to recommend this recipe to lovers of “hot stuff” and those who like the flavors of SE Asian food. No idea who “Averie” is, or what other recipes he/she posts. Only know that this one is super-easy, works with chicken or pork, and is lovely whether paired with jasmine rice, quinoa, riced cauliflower, or whatever is your preferred starch if one is necessary for you. WRT the red curry paste, I use this one, purchased from Amazon. I’ve made my own, from the raw ingredients, in the cooking school I mention above (Really. Hard. Work.). And I’ve purchased the fresher version, when I was standing in person across from the vendor in the Chiang Rai “wet market.”
But, in a pinch (which is where I seem to be right now), this one ain’t bad.