Born in Bangkok and raised on Capitol Hill, I grew up with my Mother's authentic Thai cooking. My Mom and I actually used to make fish sauce fermented in large clay pots from scratch, long before there were any imported Thai items available in Seattle.
A simple but beautifully flavorful Thai red curry with chicken in coconut milk, bamboo shoots, and Thai basil, served over Jasmine rice.
Red curry, coconut milk, chicken, bell pepper, bamboo shoot, fish sauce, sugar, Jasmine rice
Excellent flavor, light to medium spice, and delicious served over the rice
Well, this one dish that will be having a return visit to my fridge. Perfect amount of heat, flavor and verrrry generous portion. THANK YOU FOR THAT, Chef Max!