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Cooking Curry the Hard (and Right) Way in Chiang Mai, Thailand
You grip the dense granite pestle and mash away. It's hard work, but that's what makes it taste so succulent. You're making curry. Your own curry. Not store-bought, or the delicious green treat you've had from street stalls all over Thailand. This bowl is different because it's yours, every thread, every exquisite element of this tasty tapestry that makes a meal. Food tastes better when you savor the effort put into it, and at the Thai Organic Farm Cooking School you revel in every step. You shop at a local market. You tour the organic farm, sampling each freshly picked ingredient. You pound the paste, dice the veggies, work the wok and feast a glorious feast just 17 kilometers and a world away from bustling Chiang Mai, enveloped by mountains, meandering lagoons and monsoon thunder rolling harmlessly overhead.
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