Gaeng, that is curry in Thai. And after 3 days of cooking school, we have learnt how to make a few kinds, considering we made curries everyday and from scratch! I could say we ate curry both for lunch and dinner for these past few days. We have tried, Red Curry, Green Curry, Massaman Curry, and Red peppercorn Curry, and everyone of them tasted delicious. The thing about Red and Massaman curries is that I could not really tell the difference between them, but still, I love it. Maybe the reason why I was not able to tell the difference was because of the amount of chilies we put in. The tiny red thai chilies were numbing, and to some people, it maybe unbearable. For me however, I love chilies, so I have no problem with it. Here us a picture of the Massaman curry below.
Not to forget, we made everything from scratch, including the curry pastes. The colour comes from the ingredients that goes into it, like the green curry. Chili is the main ingredient for the curries. and we use the stone mortar to make the paste. It was fun using it but my arm got really tired after a while. But everything is for the experience, and so far it had been really fun and knowledgeable, and the instructors were really lovely. Chef Roongfa and Chef Ink are very nice, and so are their staff. Chef Roongfa even went over time to show us the art of carving and garnishes.
So mommy and daddy, if you are reading this, just know what you are going to have for dinner when I get back! ;)
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