The Big Book of Thai Curries by Vatcharin Bhumichitr

  • Green curry paste (Gaeng keow wan) (page 28)

    from The Big Book of Thai Curries The Big Book of Thai Curries by Vatcharin Bhumichitr

    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: green chillies; shallots; garlic; galangal; lemongrass; coriander roots; white peppercorns; coriander seeds; cumin seeds; shrimp paste; kaffir lime peel
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  • ISBN 10 185626808X
  • ISBN 13 9781856268080
  • Linked ISBNs
  • Published Sep 18 2008
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

The secret to a good Thai curry is a fresh curry paste, made with authentic, aromatic ingredients. Vatch talks you through the essentials of making a Thai curry and gives plenty of helpful tips on ingredients and techniques. He presents over 100 inviting and varied recipes, including Chicken and Lime Curry, Pork in Red Curry with Pumpkin, Massaman Lamb Curry and Squid Curry with Salted Eggs. 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.

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