Reader appreciation giveaway

I believe I’ve written about my love for the Asian Market in Provo before. I short, I used to go in and talk to the proprietor about how to make my favorite Thai dishes. Her name is Kanakum Lawson. She would write the recipes down on scratch paper while patiently explaining things like what kind of rice to use with which dish and why I should buy my rice from her instead of from Costco. (I do. And she is right.)

The recipes were wonderful, but I would always lose them. So I was thrilled when she told me she had made a cookbook of her mother’s best recipes.

I bought one. It is simple, but perfect. And the dishes are as good as but mostly better than anything I’ve ever ordered at a Thai restaurant. I love it!

And then one day I was making curry and I couldn’t fine it. So I bought another one.

Several weeks ago I realized the people in my family who don’t share my love for curry were going to be away during dinner time, so I decided to make curry. I drove to 3rd South and pulled into the driveway of the market and suddenly couldn’t breathe. The market was empty. Closed. I almost cried. Then as I got nearer to the door I saw a “We’ve moved” sign and I almost cried, for joy this time. The new location is 24 North 500 West (State Street) in Provo. I quickly drove over there and was overjoyed to see what she has done with the new location, which is much larger than the previous. She’s offering classes now. And can sell her imported rice in 10-25-50 lb bags instead of 5 lb. ziplocs. While I was there, I picked up another cookbook.

For one of you.

Please leave a comment mentioning your favorite kind of curry or your favorite Thai dish by midnight Wednesday (don’t forget to leave me your email or a link to your blog), November 28. Winner will be chosen at random.

Good luck!

11 thoughts on “Reader appreciation giveaway

  1. Though not a curry, my favorite Thai dish is Thai fried rice from Toi on Sunset in LA. One of the best meals you’ll ever eat.

  2. Don’t judge me if the only Thai dish I’ve ever had is Pad Thai….last May, for the first time. But it was sooooo super yummy.

  3. Josh: according to the unquestionable facts available on Wiki: “Pat Thai has been known in Thailand for hundreds of years, the type of noodles having been introduced to Ayuthaya, the former capital, by Vietnamese traders. However, it was made popular by Luang Phibunsongkhram, the prime minister during the late 1930s and 1940s, as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.[2] The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount for available to export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants.[3] Pad Thai has since become one of Thailand’s national dishes.[4]”

    Incidentally, the first time I tried to make Pad Thai (NOT from this cookbook), Zack said it tasted like dog food. A memory that, now years later, comes up any time I make Thai food, even when it’s being devoured and raved over by an entire table of his friends. Go figure.

  4. Happy day Dalene, I already have that cookbook but reading about your love for it here is like a gift to me. Hurrah for Thai food, hurrah for local vendors and hurrah your blog is back up! I noticed earlier in the month but could not procrastinate a second longer commenting when I saw the cookbook. Any kind of Thai curry is my favorite. You will make someone very happy with that book. Yum, yum.

  5. Well, we eat Thai food a lot, so it’s hard to choose. Everyone loves Pad Thai, myself included, so I won’t choose that. Hmmmm…how about Pad Prik Khing? Yes. Green beans and beef. Good stuff.

  6. I love red curry & mango sticky rice the most. But I have yet to try a Thai dishi don’t love. I need to learn to cook it at home so I can introduce my family to the yumminess that is Thai food.

  7. I love Thai food & I love curries, but I end up ordering Pad Thai most of the time. I can’t get enough of those noodles.

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