Yesterday I spent seven hours cooking my first Thai meal, and it really was worth it. Cooking Thai food is so labor intensive, every last bit, from sourcing the right ingredients* if you're in the U.S. (light soy sauce, not Japanese soy sauce, kaffir limes, coriander root, etc.), to pounding curry paste in a mortar and pestle, to first frying the dried shrimp before you chop and mix it with everything else. Anyway, I learned a lot (like you may have to visit five stores to find everything that you need, and you're lucky if you do) and had a great time sharing it with my friends. I probably most enjoyed my favorite Thai snack, miang kham, which I described previously on this blog, because I was quite satisfied by the look and taste after having made it myself. Arroy mak! Very delicious.
I used Andy Ricker's recipe, which was published last year by Northwest Palate. But, I think next time the craving strikes, I'll head over to the Whiskey Soda Lounge and order those with a Singha, instead of going through the ordeal of gearing up in gloves and goggles to prep the birds-eye chilis that the recipe requires.
*I found the photographic ingredient glossary at RealThaiRecipes.com to be very helpful.