A true Thai curry paste is the *frame* for the dish—green is sharp and herbal from green chilies, red is robust from dried red chilies, and massaman is a rich, warm blend with spices like cardamom and cumin, almost like a Mughlai gravy. And fish sauce? It’s the salty, funky *umami* that soy sauce just cannot give; it’s like the difference between a printed photo and the original, aged one with all its memories. I know this because my regulars bring me their travel photos, and I can *taste* the difference between a curry made with care and one from a packet—the fish sauce is the soul, *bhishon* important.
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