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.
Southern Thai Massaman Vegan Curry with potato, carrot and tofu, served with jasmine rice
coconut milk, massaman curry paste, potato, carrot, tofu, salt, sugar, jasmine rice
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