I am not a curry fan. For years, I avoided Thai restaurants, because the gloppy, goopy stuff was not my idea of fun. There was an interesting thread on the General Topics board a couple of weeks ago, where a novice asked for curry explanations, definitions, ingredients. One of the dishes brought up was Thai Sour Curry, or Forest curry. It has no coconut milk in it, but the sour tangy bite of tamarind, some saltiness from fish paste, some kick from chilis....Ahhh, this piqued my interest, and I thought I'd ask..
Well, lo and behold, I actually referred to the menu at Dok Bua tonite, and there it was, Sour Curry, with no coconut milk, and your choice of proteins...
Turned out this was less a curry, than a big bowl of light, brothy soup, full of the requisite tamarind, chilis and fish paste, further intensified by strips of sour-tasting galangal....My choice of seafood yielded lots of big shrimp and scallops, against a background of long beans, hollow-stem watercress, and chunks of turnip, whose bitterness complimented the sour tang of the whole experience...I love this; it's a new favorite.
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