Thai Red Curry

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Otherwise known as Ang Mo Thai Red Curry.
Otherwise known as NOT authentic Thai Red Curry.
Otherwise known as All The Veggies in Your Fridge Curry.

Once upon a time I lived in rural Thailand with an amazing host family and taught English at a local public school. I learned a bit of Thai, ate a lot of Thai food, and got bitten by approximately ten thousand mosquitoes.

Some things I learned:
1) Thai kids are the stinkin cutest
2) Papaya salad (my favorite food in the whole entire world) is most delicious when it is pounded in a mortar and pestle attached to a moto at the side of a dirt road with so many chillis it makes you cry tears of happiness and pain
3) Thai food in rural Thailand is very different from Thai food at a Thai restaurant in Seattle

Now, I won’t get into what is authentic and what isn’t authentic, because firstly, I have no idea, and secondly, people can cook whatever they want however they’d like. But this recipe includes two spoonfuls of peanut butter (trust me on this one), which I am 99.9999% positive they do not do in Thailand OR in Thai restaurants around the world, and an absurd amount of vegetables that don’t even grow in Thailand.

Hence the name: Ang Mo Thai Red Curry.

Here’s how you make it.

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