When I make Mexican food I feel fairly confident, even when I get a little creative with the recipe. Ethnic food otherwise, not at all. I tried an online Thai recipe albeit from a gal named Beth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpqKsormty9YA19jV3GvMoVGb4PN9BBwjVpGBhRcIoRDXZ8U6VqggnkxQE_RIdat6GBpqyDRAnz1NpZFNOnaxf8HW0hAcak-YPOu9PK5cEP4tN5k6gce12yd3sDigLTkrTXbPjVWr6wvT/s320/20160121_184149.jpg)
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That might be best though, meaning for us amateurs it's best to ease into new methods. And Beth did not disappoint! Don't try to go all authentic at first. I have no idea what I'm doing but all of these ingredients are familiar. I've made similar attempts using some combination of them at one time or another. I love anything with a peanut sauce.
Someday I hope to just know when ginger is appropriate or when to throw in a dash of rice vinegar or lemongrass. I'll have Kaffir leaves on hand and get my vegetables to have that perfect bite.
Someday I hope to just know when ginger is appropriate or when to throw in a dash of rice vinegar or lemongrass. I'll have Kaffir leaves on hand and get my vegetables to have that perfect bite.
Until then I will be happy with these Thai Drumsticks...from Beth.
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