Last November, I took an amazing cooking class in Chiang Mai and learned a ton about making curries with all natural ingredients. So I wanted to challenge myself this week to make just that. This means no powders, premade mixtures, or cubes. The key to any good Thai curry is a good paste. A basic curry paste always has shallots, peppers for that extra kick, ginger, lemongrass, garlic, and vegetable oil. The coloring then comes from other ingredients. The orange color of this paste comes from the fresh turmeric. Turmeric is a key ingredient in many different types of curries in Southeast Asia. All the countries in that region have at least 1 curry dish with turmeric in it. You can usually find fresh turmeric at your local grocery store, but if you can’t, you can also use ground turmeric. For this recipe, you won’t use all of the curry paste, so you can store the rest for later use. The curry paste can keep up to a week. To round out this curry dish, I added some chicken thighs and broccoli. I like to use chicken thighs because they have so much flavor, and when you leave the meat on […]
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