Based on the comments I've received in the last nine years since Simple Thai Food was published, one of the recipes you guys have made most often is the Thai-Chinese shrimp stir-fry (kung phat phong kari กุ้งผัดผงกะหรี่), tucked away on page 49. This has made me very happy because I wish more people would know about this time-honored classic that has re…
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