Thai curry — red, green, massaman, it makes no difference. It tastes good, smells good, and is nutritious — at least in the way that I load it with vegetables. And it requires all those satisfying cooking actions — i.e. slicing, dicing, etc. Also, it’s simple and mistake-forgiving to an extent that even someone unskilled — such as myself — has a hard time fouling it up.
PROMPT: Cook
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