First Try: Asia Market

After starting a curry series, I knew I had to write about Thai curries. They are my favorite curry. But they also don't quite fit our concept of curry. Surely there would be much to write.

I sought inspiration in Asia Market's wonderful red curry, Kang Dang.

I planned to argue that Thai curry is not what we think of as curry. It is not a mix of dry spices. (Massamun is the exception). Instead, Thai curries are a mix of hot peppers, coconut milk, onion, kafir leaf, galangal or ginger, and other garden (or jungle) ingredients.

Thai curries are usually about the balance of the sweet creaminess of coconut milk and the heat of the peppers. They are not curries as in an earthy blend of spices, like an Indian or Pakistani curry.

Beyond that, I could not think of anything interesting to say. What to do? Maybe eat more curry?