In the Daily Local‘s latest installment of their online cooking school, executive chef Tim Smith of Downingtown’s favorite beer-centric eatery, Station Taproom, demonstrates his skilled techniques for one of his prized recipes, his traditional Thai Curry Mussels. Chef Tim Smith, a native of England, has brought his international culinary experience to Downingtown, concocting a mouth-watering Thai Curry that regularly appears on ST’s menu.
“A lot of people would say that the national dish (of England) is fish and chips, but it’s really curry,” Smith said.
Watch Smith prepare his notable dish by clicking here: http://www.dailylocal.com/articles/2011/02/16/life/doc4d5aff1c5ed6e219518349.txt
The chef makes his own curry paste at the restaurant, but a ready-made version can be purchased in stores. You may view the recipe for this incredible recipe, too, at the above link. Find Station Taproom at 207 W. Lancaster Avenue in Downingtown or online at www.stationtaproom.com.
