I had so many chances to try Thai curry when I was a kid, but I didn’t. My mom loved it, and often met up with her cousin, whose husband was from Thailand and knew the best L.A. spots for what I can imagine was some pretty solid, reasonably authentic (or at least less Americanized than most) Thai dishes. I was determinedly unadventurous. I refused to eat anything other than the chicken satay, and I was probably only okay with that because the peanut sauce reminded me of peanut butter. (I ate a lot of peanut butter as a kid.) It wasn’t until my teenage years, after we moved away from the city, that I finally realized what I had been missing. Siam Rice II‘s curries, in yellow, red, or green and poured over fluffy white rice, offered a creamy, fragrant, delicious respite from the otherwise homogeneous range of dining options in suburban Santa Clarita. In college, I made up for lost time by going out for Thai whenever I could. I was even lucky enough to enjoy the homemade curries made by a couple of friends’ moms who were actually from Thailand. Continue Reading…
