Introducing…Thai Curry in Korea

My mother Janice, a culinary queen and genius, frequently sends me recipes she has discovered and tested out. She does this forgetting that buttermilk, basil, beets and most familiar ingredients do not exist in my small, foreign town.  This has left me to search for alternatives.  In the beginning, it was two-hour bus rides into Seoul, 30 minutes on the subway, and I’d arrive at the international food marts. Aside from the exuberant prices, it always made for a grand adventure.  Following these quests, I carried back cans of salsa and black olives, fresh herbs, bags of legumes and large blocks of cheese to share sparingly. Despite the bountiful gains, this soon exhausted me and left my pockets empty. More


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