I was in my mid-twenties when I first had Thai curry…at a rather shady Thai joint in Gent, where I was living at that time. Something-Somethig Elephant, totally anonymus and unimpressive. Almost empty, very cold, dim light, Budhas everywhere. Yet, I was blown-away by their curry. This velvety sweetish-spicy-coconuty thing went from my stomach straight to my heart. For a while, I thought this sorcery cannot be reacreated at home and oh my!, how wrong I was! Making your own Thai curry (or Thai-inspired curry) is easy. No, actually it’s extremely easy. The most difficult step is deciding whether you wanna go for green, red or yellow, always a big discussion at my house.
So here it goes, red pork Thai curry (it was my man’s time to decide, I prefer the green one) Read More