No, I didn’t accidentally type the word ‘orange’ twice: I really did make an orange orange curry. The thing is this: when reading about Thai curries, I’ve often come across recipes for orange curry or even sour orange curry. Perhaps because of my familiarity with Latin American cooking, the first time I read this, I thought it was a curry made with sour oranges. Makes sense, right? But of course, it’s not. Orange curry is orange the way red curry is red and green curry is green. It’s not connected to fruit at all. But that first misreading stuck in my head and when I was shopping in a fairly crappy supermarket the other day and had few options for fresh ingredients, I thought hey, why not make a Thai fish curry with actual oranges? Thus was born the idea for the orange orange curry.