Last week I found a tub of mussaman curry paste in my freezer and decided I'd try and make my favorite dish, called mussaman curry.
I learned two things:
- Cooking curry is hard.
- Sometimes your food boils out of the pot and splashes everywhere.
Regardless, my non-asian friends really liked it, but they haven't had the curry I've had (AKA the best)
Looks like my cooking aftermath. Although it's cool and rainy here in the Bay Area and a good tasting hardy curry dish would hit the spot.
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