The Thai restaurant across the road from the office loves us as customers. We go there for lunch at least twice a week. Funny thing is that we tend to order the same few dishes, but often get different tasting food, depending on the chef that day, what his or her definition of “hot” is, and the alignment of the planets and moons.
One of the few dishes that never fails, however, is the Phanaeng Curry (“Panang” as is spelt in their menu). It appears to be the one almost universal constant in taste and spiciness level. Always served tongue-scorchingly hot, with pleasant level of spice and thickness of the texture in the curry.
