This curry recipe, collected by Richard Sterling in Laos, features the silky smooth paste typical of that cuisine. “Maceration of the curry paste ingredients is critical,” he observes. The ginger, he says, “is used for both its culinary and mystical value; in the currency of the spirit world it represents gold.”
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.