While this previous post was about sweet coconut, this one is about savory: Thai curries with coconut milk! I took a class at Brooklyn Brainery with Jonathan Soma and couldn’t believe it was possible to make this from scratch.Roasting spices and grinding everything into a pulp was fragrant and cathartic. And in an hour or so we had the beautiful massaman curry above with beef, potato and onion, and also a green curry paste to take home. I definitely wanted to make more on my own so I went on a Chinatown shopping trip. First: Asia Market Corp at 71 Mulberry Street.I’ve been in many Asian market but there were aisles of ingredients I’ve never used before.Then Bangkok Center Grocery at 104 Mosco Street, which Soma said had the nicest shop owners and he was definitely right.The helpful man at the register told me I could freeze my galangal, kaffir lime and lime leaves and helped me choose a mortar and pestle:an exciting (and heavy!) purchase. I’ve never cooked with these two kinds of Asian eggplants before and I’m now in love with Thai basil.The green curry was delicious too. Here’s to more Thai cooking at my place.