emointhekitchen I vividly remember a friend who told me about how Thai food had suddenly become a huge sensation in Shanghai during that time. The restaurants serving Thai cuisine were always crowded, with long queues of eager diners waiting at the entrance. The tantalizing aromas of various dishes such as red curries, green curries, fish cakes, Tom Yum Goong soup, and other exotic flavours filled the air. Even though many years have passed since then, the memory of those delicious Thai dishes still lingers. I still find myself craving the smell of coconut curry. Recently, I decided to satisfy that craving by buying some ingredients and making the dish at…