I had Japanese style curry for the first time when I studied abroad, and I fell in love immediately. It’s become a go-to comfort food during the long, cold, Nagano winters. So I was super excited to try Thai curry and rice, and even more excited when I got to make it myself!
I made massaman curry, which is a bit different from the red and green versions commonly found in Thailand. One of the ingredients in the paste is cinnamon.
There are potatoes in the curry too! And of course, since it’s Thai food, it’s spicy.
Thai rice is different too. The grains are much longer than Japanese rice, but it still has a nice texture and moistness.