This Week’s Film: Air America (Redux)
Cuisine: Lao Curry
A few weeks ago, I prepared a Lao-style curry dinner that featured a whole baked fish with fresh herbs and two flavorful condiments. But I also wanted to revisit a spicy Lao stew that I made a couple of years ago. The recipe is intended for cooking water buffalo. But once again, I’m going to use beef, since it is similar in taste and texture, and much more readily available. And this time I will be making a curry paste with the aromatics, which include ginger, garlic, shallots and jalapenos, flavored with fish sauce and lime juice.
My Lao curry recipe will be posted at the end of the week, along with my film review.