Growing up in Southern Thailand, Nok Suntaranon spent most days after school helping her mother sell homemade curry pastes in the local market. Staining her fingers yellow as she peeled turmeric root by the kilo, enough for the 110 pounds of curry paste her mother sold every day. Suntaranon’s grandfather, who was helping to support the family, and her aunt were killed in a motorbike accident when she was just 4. Bring to a boil over high, then reduce heat to medium-low and simmer until the chicken is tender, about 30 minutes. Serve hot on its own or with glass noodles or rice, topped with cilantro, fried shallots, chiles, scallions and lime wedges.

Source: Ethiopian News October 07, 2024 14:24 UTC