Tonight I made a red curry paste (coriander, cumin, white pepper, Kaffir lime leaves, galangal, garlic, shallots, New Mexico Red Chilies, Thai Bird Chili peppers, and salt) that was added to onions, coconut milk, soy sauce, lime juice, Thai Basil, peas, tomatoes, and deep fried tofu. It is considered Thai cuisine and demonstrates strong Indian influences due to Thailand's proximity to India.
After class, I heard singing outside my room only to find carolers in front of my dorm. What a lovely way to get in the holiday spirit!
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