Notes about Recipes in this book

• Choo chee red curry shrimp with kaffir lime leaves and basil (Choo chee gkoong)

  • metacritic on February 22, 2022

    This was phenomenal but - a big but here - I used a very good chili paste I picked up from a local Thai grocery store that was every good as a homemade paste + 3 scuds/birds eye chilies. This resulted in one of the hottest dishes I've ever cooked. The dish was delicious but painfully hot, and I have a truly high tolerance for heat. I should have tried the paste without adding more chilies as clearly it is fabulously hot on its own. In any event, this dish hits every high: sweet, sour, salty and hot as Thai food should be as well as lip-smackingly delicious. As good as any David Thompson dish.