Wasabimon!

If I was even remotely musical, I’d write a song for thai black rice pudding with strawberries (or any other kind of fruit, really).
For Christmas and New Years 2006, my husband and I flew to Thailand for a belated honeymoon. The timing had several key benefits - besides avoiding the barrage of family drama [...]

I have a “curry thing.” I’m not particularly fond of spicy food, but curries are in a realm all their own. Something about the way the spices interact with your body results in the most amazing euphoria, one that I’ve heard referred to by zealots as the “curry high.” I tend to drink a little less vino these days, as my body prefers fewer inebriants as I get older, but this “high” is a clean, pure foodie bliss without the risk of a hangover. Seriously, what more could you ask for?

Considering my curry passion, I was really surprised to see that I hadn’t posted my recipe here. I’ve made this for countless friends, and it is always the first thing people ask for when I invite them to dinner. “Are you making curry?” “Is it perchance a curry night?” Over the year I’ve learned to just keep coconut milk in the cupboard for impromptu curry sessions, and it generally means that there is a steady stream of dinner guests brightening my doorstep.