I Can’t Stop Eating Here (Best Thai in LA) | Curtis Stone

I Can’t Stop Eating Here (Best Thai in LA) | Curtis Stone

For Women’s History Month, Curtis Stone visited one of his favorite restaurants in Los Angeles, Love2Eat Thai Bistro, a beloved hole-in-the-wall in Hollywood known for its bold Southern Thai flavors.

Chef Fern graciously shared her story and walked Curtis through a brand new dish inspired by Phuket, layered with lemongrass, turmeric, coconut, and the kind of flavor that hits you the moment it leaves the wok.

Chef Pla, the co-founder of Love2Eat, was back home in Thailand during our visit, but her presence lives in every dish that comes out of this kitchen.

During the conversation, Chef Fern shared something powerful about women in the culinary world: women aren’t saying they are better, they are simply saying they are just as good, and there is more than enough room at the table for everyone.

Love2Eat Thai Bistro is one of Curtis’ personal go-to spots in Los Angeles, and this visit was a chance to celebrate the chefs behind the food, the culture behind the flavors, and the stories that make restaurants like this so special.

📍 Love2Eat Thai Bistro – Hollywood, Los Angeles

Watch more chef stories and food adventures with Curtis here.

#curtisstone #womenshistorymonth #thaifood

Serves: 2–3
Prep Time: 15 minutes
Cook Time: 15 minutes
Make-Ahead: Aromatic base (garlic, turmeric, lemongrass) can be prepped up to 1 day ahead, covered and refrigerated. Best served fresh.

Ingredients:
1 lb large shrimp, peeled and deveined
2 tbs vegetable oil
4 garlic cloves, chopped
1 tbs fresh turmeric, grated
2 stalks lemongrass, finely chopped
1 cup coconut milk
1/2 cup chicken broth
2 tbs tamarind paste
1 tsp sugar
1/2 yellow onion, sliced
3–4 whole Thai chilies
2 scallions, cut into 1-inch pieces
1/2 red bell pepper, sliced
Fresh cilantro, for garnish
Steamed jasmine rice, for serving

Method (Short Version):
1. Heat oil in a wok over low heat. Sauté garlic, turmeric, and lemongrass until fragrant.
2. Add shrimp and cook for about 2 minutes.
3. Pour in coconut milk and a splash of chicken broth; stir well.
4. Add tamarind paste and sugar, then adjust to taste.
5. Add onion and Thai chilies; simmer 3–4 minutes.
6. Stir in bell pepper and scallions, then remove from heat.
7. Garnish with chilies and cilantro. Serve with steamed jasmine rice.

About CURTIS STONE:
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne. He moved to Europe when he was 21 to further his education and classical training under renowned chef Marco Pierre White for eight years, a foundation that would inform his subsequent career in Los Angeles. In 2014, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, Curtis opened Gwen Butcher Shop & Restaurant (Hollywood, CA) in July 2016. Maude received its first Michelin star in 2019 upon the guide’s return to California, with Gwen sharing the honor with its own star in 2022, as well as being recognized as one of World’s 101 Best Steak Restaurants. Curtis opened Woodend by Curtis Stone at Maroma, A Belmond Hotel in the Riviera Maya in the summer of 2023 and was named as a Distinguished Restaurant in the Mexico edition of the Michelin Guide during its inaugural year and has recently earned a place in the Best 250 Restaurants in Mexico. The Pie Room by Curtis Stone opened in Beverly Hills in the November 2024. In addition to the restaurants, Curtis operates Curtis Stone Events in LA and Australia, a full-service events and catering company that crafts personalized occasions for guests. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo), Field Trip with Curtis Stone (PBS), Iron Chef: Quest for an Iron Legend (Netflix), Crime Scene Kitchen (FOX), as well as making frequent appearances on MasterChef Australia.

In 2007, Curtis developed Kitchen Solutions, a collection of sleek and functional cookware, which has now become the best reviewed brand and top-selling culinary line on the Home Shopping Network. More recently, Curtis was recognized with the Medal of the Order of Australia, for his outstanding achievement and service in tourism and hospitality.

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I Can’t Stop Eating Here (Best Thai in LA) | Curtis Stone
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