My fascination for Thai lakorns (TV series) started only a month ago when I saw the one with Aum Patcharapa and Pae Arak (Jaew Jai Rai Gup Khun Chai Tevada). I really loved it so much and I still do. I still watch recorded episodes in the internet (talk about really going gaga!).
So when this particular lakorn ended on TV, I figured that the best way to pay homage to it would be in the form of a Thai dish. Enter the Thai Red Curry dish with Squid and veggies...
I have cooked Thai red curry in Melbourne before but I must say I have only perfected it here in China. This time, I used squid instead of meat and added a few sprigs of fresh coriander leaves in the end. Wow, the smell is so divine!
One trick to cooking good curries is to find yourself a good curry paste (that is, if you cannot make it yourself). In our place here in China (I'm not so sure about other areas in China), I can only find the one from McCormick. Of course, this is a trusted brand in our family for generations so I didn't hesitate in using it.
I wish you can smell and taste the dish from this pic...(wink)!
So when this particular lakorn ended on TV, I figured that the best way to pay homage to it would be in the form of a Thai dish. Enter the Thai Red Curry dish with Squid and veggies...
I have cooked Thai red curry in Melbourne before but I must say I have only perfected it here in China. This time, I used squid instead of meat and added a few sprigs of fresh coriander leaves in the end. Wow, the smell is so divine!
One trick to cooking good curries is to find yourself a good curry paste (that is, if you cannot make it yourself). In our place here in China (I'm not so sure about other areas in China), I can only find the one from McCormick. Of course, this is a trusted brand in our family for generations so I didn't hesitate in using it.
I wish you can smell and taste the dish from this pic...(wink)!
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