Blog post 2
Malaysian Red Curry - Test
Red curry is partially responsible for my marriage. When I left Malaysia for America, I took with me the ingredients for red curry, straight from the wet market into my suitcase in plastic bags swaddled in inches of newspaper, part of my father’s ploy to foil U.S. Customs officials. So when I decided to cook a signature dish for my now-husband, it was naturally this precious red curry that I made in my tiny New York City dorm kitchen. (Admittedly, I was looking for the cheap thrill of watching the spice kick in; I later learned he was a pepper-eating enthusiast.) Red curry subsequently became the first meal I cooked for his mother and his extended family in France. The sharing of food was, at once, a cultural exchange and an act of love.