A serving from the class of Yellow Curry, Panang Beef and Red Curry Chicken.
Hi Everybody,
Next Sunday, September 22, I am proud to host my Curry Class One, “Smoke & Fire,” starting at 2:30 p.m.
The name comes from memories of my traditional
Thai village of long ago. Not that long ago in years actually — the 1950s and 60s — but in change. We had no electricity in that village when I was a child, which meant no refrigeration and nothing like a modern stove.
My Mom cooked over charcoal many times, which had a LOT to do with the name “Smoke & Fire!” And, despite all the shortcomings, she cooked delicious curries, just like I will be teaching next Sunday. People ask me about Thai curries and why the word
“authentic” matters and I always say, “My Mom is My Answer.”
And why are they so wonderful? My husband, Ry, wrote the following when I asked politely why he loves Thai curries so much:
“Thai curries burst with flavour, from fresh ingredients like lemongrass to aromatic galangal and tangy kaffir lime leaves. The spicy kick of chilies blends with the creamy sweetness of coconut milk to pop off the palate. Quick-cooking and brimming with freshness, Thai curries
are a celebration of a lively and exciting culture.”
A little flowery but thanks, Ry!
