Hi: I'm a big fan of Pam Real Thai, however I had a bad experience with a duck curry dish about a month ago. The pieces of duck were very tough--dried out and/or overcooked. I chalked it up as an anomoly, as everything else was great.
A friend was in Manhattan this weekend and had asked me to recommend a few restaurants. He's unfamiliar with Thai food, but wanted to try something new, good and exotic (OK, maybe for NYC'ers Thai isn't exotic, but I live in NE Pennsylvania). I sent him and his wife to Pam's without, however, warning him about the duck. Sure enough he ordered some curried duck, and reported to me today that the consistency of the duck was somewhere between shoe leather and a ribeye that had been cooked for 3 weeks.
Am I missing something, perhaps this is how Thai duck curry is traditionally served?? I must confess that I'm not an expert on Thai food, but it's hard to imagine that a place that does so many things well would serve duck-mini-hockey-pucks by mistake.
Any insights into this curious situation are appreciated...
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