Clichéd tourist activity alert

Chuck ingredients in wok - stir - eat. Simples.

It feels a bit redundant posting about Thai food, since it’s not exactly one of the world’s lesser-known cuisines and a Thai cooking course is pretty much de rigeur for anyone who spends more than a couple of days in the country. Despite the alarming quantity of ingredients required by most recipes, the actual process of cooking a lot of Thai dishes is pretty straightforward, consisting as it does of the following steps: 1) throw ingredients in wok; 2) stir vigorously; 3)  profit eat, which is an effort within the grasp of even the most reluctant cooks. I rather suspect that there is slightly more to it than that for things beyond the great trifecta of farang fuel that is green curry, tom yam kung, and pad thai. Not that I’m objecting; all three are delicious, and after three months living kitchen-free it was fantastic to be able to cook again.

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