A long, long time ago in a place far, far away (a.k.a. back when we were in college), there was a Thai restaurant that we loved. Nestled in the corner of a strip mall next to a Ross and a JoAnn fabrics, it wasn't exactly prime real estate. But that restaurant served some of the best Pad Thai I'd ever had. And Taylor's favorite, the red duck curry. There was one evening in particular, Taylor decided to venture into HOT territory instead of his usual MEDIUM. The poor boy was sweating so badly after a few bites that he had to, as he puts it, go to the bathroom multiple times to squeegee himself off. That still didn't stop him from slurping the bowl dry. It's been six years since we moved and he still brings up that darn curry on a regular basis. We have yet to find anything comparable here in Nashville. A few weeks ago we tried a recipe for Chicken Khao Soi, a thai-inspired soup that graced the cover of Bon Appetit. The homemade curry paste contained some interesting ingredients,

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