In 2007, I took a whirlwind trip to Bangkok, Chiang Mai and Chiang Rai, with a side visit to Myanmar. It’s a long way to go and it’s not for the faint-hearted, especially when you start out with a 3-hour delayed departure in Fort Lauderdale. Then, a 5 hour flight to LA, a 15 or 17- hour flight to Hong Kong and I think a 2-hour flight to Bangkok. I’ve since blotted the actual timeline from my mind — so that I’d remain open to traveling in Asia again. Because it is sooo worth it! But, like my visits to Turkey, it was both a taste and tease. I long to go back.
Thailand was the travel adventure of a lifetime. Not only the journey there, but once I was at the destination…I rode in a longboat, a tuk tuk, a rickshaw, the back of a pick-up truck, hiked up the mountain to visit the hill dwellers, and I rode an elephant through mountainous uneven terrain! I took hundreds of photos and put a slideshow of some of the images on flickr to share with you if you’re interested.
Oh, and I took a cooking lesson.
[No clue why I look like a cardboard cut-out.]
At the cookery school, we made the traditional Tom Yum soup, vegetarian pad thai, and a green curry with chicken. When I returned from Thailand, I was so caught up in the experience and wanted to share it with everyone at home so I twice made this full-menu Thai-themed dinner.
Unfortunately, I cannot find the recipes from the cooking school, but I believe this green curry with eggplants (with beef vs. chicken) was one of them.
This dinner is spice-forward from the green curry paste and chilis, fragrant from the kaffir lime leaves and basil, and somewhat cooled off by the coconut milk and rice side.
Cooking for this stop on our tour brought my trip back to the forefront of my mind. I remembered flowers adorned everything, especially in Bangkok.
Bloggers Round-Up: Wednesday, February 16
Next Stop: Egypt, on or about February 20.