Dimity and I are perfect travel companions, born with an incurable, kindred and identical passion for adventure. Sharing my mother’s womb makes it easy to journey in synch; we devour new cultures and make new friends at the same beat. We fill in each other’s memories, together recreating reckless motorcycle rides through Vietnamese rice paddies; the brute strength of carrying twenty-five pounds of rice on our backs under the hot Kenyan sun; the sweet, sultry sip of fresh cane juice deep in the Peruvian Amazon; and the football songs chanted with a visiting team of Brits over pitchers of Peroni in one of Rome’s dive bars. One of the ways we treasure and honor our world travels is by immersing ourselves in the aromas of foreign kitchens and memorable meals.


In Episode 4, we transported ourselves back to Thailand, where the insanely delicious curry held us hostage! Though it sounds exotic, homemade curry paste is easy to make and wildly rewarding. This  rich, authentic-tasting recipe has been adapted to ingredients you can find at your local supermarket, and is a perfect compliment to the abundance of fresh vegetables coloring the farmers markets this time of year.

What’s the most memorable meal you had on a trip, and why? Tell us in the comments below!


Episode 4: Twins in the Kitchen – Thai Red Curry with Farmers Market Veggies

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 oz


  • Purple onion – 1/3 cup, minced
  • Ginger root – 1 thumb size piece of fresh ginger root, peeled and coarsely chopped
  • Coconut milk – 3 tablespoons whole (not lite), from a 15-ounce can
  • Garlic – 2 tablespoons, coarsely chopped
  • Lemongrass – 2 tablespoons, dried
  • Tomato paste – 2 tablespoons
  • Lemon juice – 1 tablespoon
  • Brown sugar – 1 teaspoon
  • Cumin – 1 teaspoon
  • Coriander seed – 3/4 teaspoon, ground
  • White pepper – 1/4 teaspoon, ground
  • Chili – 1/4 teaspoon, dried
  • Cinnamon – 1/4 teaspoon, ground
  • Vegetables and Rice:
  • Jasmin rice – 1.5 cups
  • Water – 3 cups tap water
  • Coconut oil – 1 tablespoon
  • Coconut milk – The rest of the can of coconut milk
  • Vegetables – About 3 cups uniformly chopped fresh vegetables
  • Greens – About 3 cups fresh greens
  • Garnish:
  • Peanuts – Crushed
  • Basil or Mint – Chopped


  1. Ready? This is the EASY AS PIE part. Toss everything into a blender and whizz it around into a paste. That’s it. Done and done.
  2. Store it in a glass jar or container for up to three weeks as you journey through recipes that use red curry paste.
  3. Add the water and rice to a medium pot. Bring the water to a boil, put a lid on the pot and reduce the heat to low. Stir once and then simmer for about 20 minutes, keeping the pot covered. Remove the rice from heat and let it stand in the pot for about 5 minutes. Fluff witha fork befor serving.
  4. In a large saucepan, heat the coconut oil over medium-high. Add the vegetables and saute for about 2 minutes.
  5. Stir in the coconut milk and as much curry paste as you desire (start with 3 tablespoons). Simmer the vegetables in the curry-coconut milk until the “hardest” vegetable (i.e. the potato) is fork-tender.
  6. Add the greens and toss gently until they wilt.
  7. Remove the vegetable curry from the heat and serve over rice. Garnish with peanuts and fresh herbs.


Allergens: dairy, peanuts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!