Sang Yoon describes his favorite one-pot curry at the 2011 Food & Wine Classic in Aspen.Sang Yoon describes his favorite one-pot curry at the 2011 Food & Wine Classic in Aspen.
My favorite curries tend to be the Thai style of curries, which start off as a paste of a lot of chilis, lemon grass, garlic. Lots of beautiful, wonderful exotic spices. Coconut milk for some sweetness. And some vegetables, anything. I typically like peas, potatoes in mine. You can use any kind of meat, chicken, pork. I like to use duck in mine. And some rice. It's really simple.