The best curry I've ever tasted was at a pop-up beer garden near the banks of the Mekong River on the border between Thailand and Laos. The proprietors had pieced together a kitchen from a series of elaborate camp stoves, and they used it to feed a huge crowd, waiters tottering between plastic tables with platters loaded with beer, baskets of rice and that sublime curry. Using their mortar and pestle and a collection of sauté pans on the stoves, the cooks had created a fiery, orange-hued curry, dotted with angry-looking red chiles and full of pieces of bell pepper, eggplant and prawns. It was incredible, and I... More >>>