Anatomy of a Green Curry

I'd almost say I'm getting tired of Thai food after having it twice since Friday. I'd almost say that, but I'd be lying, because ... c'mon ... Thai food.

My boss took me out to lunch as a post-birthday celebration, and we hit up our favorite Thai spot within driving distance of the office -- you know, aside from those other four. It's called Original Thai. After the amazing lunch I'd had on Friday (half the remains of which I'd eaten for my cubicle lunch yesterday) I felt compelled to compare apples to apples.


I ordered the two best things from my Friday meal: salad rolls and green curry. It's really weird; I used to think Original Thai was pretty good. I'm here to tell you that after being reacquainted with Takhrai in San Diego, OT just kind of ... sucks. Seeing as I've not found anything remarkable Thai-wise in the two years I've lived in LA, I guess my palate had been impressed by the bare minimum.

The rice paper on the salad rolls were overly sticky, which gave the impression of poorly made mochi. The lettuce inside was iceberg (cheap!), and the mint was probably a few days old. Contrast that with Takrai's lusciously fresh mint you could smell from inside the wrapping and what I think was bib lettuce, and the south rises again.

But it's the green curry that really set the restaurants apart.

Ingredients: Original Thai
Tofu; green beans; red bell pepper; bamboo shoots; old, brown Thai basil, a little coconut milk.

Ingredients: Takhrai Thai
Golden tofu; snap peas (fresh); baby corn; red bell peppers; green bell peppers; broccoli; cabbage; eggplant; copious coconut milk; a solid amount of spice; and amazingly fresh, delicate Thai basil.

Price difference for the two dishes, a couple bucks, and look at all they pack into Takhrai's plate. And I'll tell you this: they have a rocking produce distributor.

I wonder if 135 miles is within Takhrai's delivery zone ...