Dimensions
230 x 284 x 20mm
The secret to a good Thai curry is a fresh curry paste, made with authentic, aromatic ingredients. These zingy mixtures of herbs and spices are at the heart of the ever-popular green, red and yellow curries as well as lesser-known and more exotic regional dishes. Discover how different ingredients are used to make curry pastes in different parts of Thailand, for example turmeric and tamarind in the south (influenced by Malaysia), and shallots, garlic, fresh chilli and dried chilli in the North (influenced by Burma and India).
Vatch talks you through the essentials of a Thai curry and explains how the same ingredients are used differently to get different effects. For example the importance of chillies -- which ones to use when, and whether to chop, grind or pound. He presents over 100 inciting and varied recipes, including Chicken and Lime Curry, Pork in Red Curry with Pumpkin, Massaman Lamb Curry, Curried Fish Balls with Bamboo Shoots and Squid with Salty Eggs Curry. There is a whole chapter on vegetable and fruit curries offering many exciting vegetarian options such as Papaya Curry and Green Curry with Young Coconut, as well as recipes for noodles, rice and accompaniments such as Southern Curry Noodles and Vegetable Fritters with Curry Paste.
Mouth-watering pictures from Martin Brigdale accompany the recipes and location photography explores Thai ingredients and cooking techniques. With all the essential information you need to create authentic and delicious curries at home, this book is a must for any fan of Thai curries.
