Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

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Whenever I see my grandma, we make a large batch of curry paste. It’s one of the most meaningful family rituals I have. And though we savor every bit of curry we make from it, after a few days, ...

For a nice change of pace, I like to cook up a batch of Thai curry now and then; even the kids love it. Here is a very simple recipe utilizing store-bought curry paste. --- I use... For a nice change ...

Thai red curry paste is the condiment that’s started a thousand meals in my kitchen. Simmered with a little coconut milk, it becomes a fragrant, spicy sauce for all manner of meat, fish, vegetables, ...