We spent a great day at a Thai cooking school, learning 6 dishes each (we chose different ones) on an organic farm outside Chiang Mai. Nong (Daeng Mooi's dad) told us that HIS Thai cooking was undoubtedly better. So I went shopping with Nong, and then he put Judy and I to work, chopping the chicken and eggplants and garlic and thai basil and more. He was right --- his Thai Green Curry was better, MUCH better, although I avoided the coagulated chicken blood which appears in most chicken dishes.....
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