When I don?t understand a particular dish, I make it. How else would Ifigure out the flavors of something like Thai yellow curry? Like many cooks, I have mostly relied on tubs or cans of Thai curry paste. The yellow curry is one that I?ve avoided after trying it just once years ago. It was bland and insignificant seeming. Last week, after reading an October 2013 Saveur magazine story on Thai curry by chef/restaurateur Andy Ricker, I decided to give Thai yellow curry another chance. I?d purchased a tub of fudgy Thai shrimp paste months earlier and the other ingredients were within reach. It wasn?t the Trachang brand that Ricker called for but I wasn?t about to drive to an Asian market for one ingredient....
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