You can’t spend months in Chiang Mai attending a Lanna (Northern Thai culture) cooking school and not learn how to make Khao Soi! The process of making this dish really encompasses the spirit of the area. You’ve got so many techniques—pounding curry paste, making noodles, slow cooking in clay pots, just to name a few—in…
As of this writing we’ve completed eight full-day Thai cooking classes and without fail what we’ve learned is that the curries definitely rely on salt, fat, and sugar. Because, sure… one slice of galangal might shine after you fry it in oil and extract its flavors into something that floats on the surface and is…
When we first got to Thailand, we couldn’t wait to learn how to make all the different curry pastes we see in the market. And once we did we couldn’t wait to tweak the recipes to make them whole-food friendly. That’s exactly what you’ll find here. This recipe started as a fairly traditional pineapple curry…