Scrape any tough skin off the turmeric root and chop it roughly. There should be about 4 tablespoons. Put into blender container with onion, galangal, coriander roots (well washed), garlic and lemon ...

For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer ...

Q: Can you explain the difference between traditional yellow curry and the more rare green curry… and what makes them taste distinctly different? Inquiring minds wanna know! A: Good to hear from you, ...