Curry of Ground Pork and Silken Tofu

It's very velvety.

As many of you know, I recently spent six weeks in Thailand, eating, spending time with my family and friends, working, playing, traveling, doodling, and finishing my next book. But those weren’t the only things I did. I also did a lot of thinking about things—the part of my life that involves writing about Thai food for people to read, for example.

I ha…