One of my favorite foods is Thai yellow curry; Missla and I will find good local Ma & Pa hole-in-the-wall restaurants and she’ll order one of her many mainstays off the menu, but I always stick to the curries- Yellow, Red, Massaman. There’s something about a curry that excites me. Maybe its the spice, maybe the variety of flavors, or maybe its because its such a simple meal– just a sauce that is served over rice with meat and veggies. Yet curry somehow transcends its simplicity and becomes more than food. Curry just wants to be loved, and one thing is for sure, I love my curry. This recipe is my latest attempt to get restaurant quality curry at home. And it is close. If you want to take it over the top, add a teaspoon of sugar and don’t use curry powder, use prepared curry paste. The best curry is in the curry spice. Garbage in– well, I think you know the rest.