Comments on: Thai dry red chicken curry

By: The Grubworm

The Grubworm — Thu, 18 Feb 2010 14:06:46 +0000

@deeba – go for it, you know it’s worth it…

By: deeba

deeba — Thu, 18 Feb 2010 13:52:59 +0000

Yum yum … love the curry. You arre tempting me into making Thai curry soon. haven’t made some in ages!

By: The London Foodie

The London Foodie — Wed, 17 Feb 2010 03:50:55 +0000

I am having a great time thanks, the food is so good here. I used to take pork scratchings in my lunch box when I was a kid, all the other children used to think I was a bit odd so I know where you’re coming from.

In fact, I find that some food is better eaten at room temperature, you get to taste it better. I didn’t use to be one of the most popular people in the office on the count of my smelly lunches, we have now moved to a larger building with an enormous canteen so it is not so much a problem anymore. Great relief.

Catch up soon.

By: The Grubworm

The Grubworm — Tue, 16 Feb 2010 09:12:30 +0000

Thanks – I was tip-tapping away and the phrase just kinda came out… It was probably the fact that you have to think carefully about what makes Thai (and SE Asian food in general) so special.

Making large portions has now led to me thinking far more carefully about how they taste cold too – i always end up taking them for pack lunch the next day. the most memorable (and horrifying to co-workers) was sweet ‘n’ sour pigs trotter… And I’ve now developed a love of cold curry (is that wrong?).

I hope you;re having a fine time on Vietnam – I’m very jealous – eat some Bún chả for me…

By: The London Foodie

The London Foodie — Tue, 16 Feb 2010 09:01:04 +0000

You are so right about making certain dishes in small quantities – “counterbalance to the law of diminishing returns” – love that, how did you come up with that one?!! Your description, about the balance of sweet, sour, astringent and bitter in Thai food which is the basis of everything in that cuisine, was also very well put.