The main excitement for me today was making my second batch of Thai curry with the new method.
I reduced the white onion, increased the jalapeño and Thai chili and I used the entire blender full rather than about 3/4 last time. I also reduced it down in the wok till it was almost dry and then made curry as usual from there.
This time it was really delicious. This was definitely Thai curry and had a fresher richer flavor. All three of us agreed (girlfriend Chris + roommate Laura). There is more work to making it but it is significant better than something that was already really good.
I’m pretty pleased. When I get back to California I’ll need to take a trip down to Milpitas (near San Jose, CA) to visit my favorite Thai restaurant and see what’s different now.