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
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1856266893
  • ISBN 13 9781856266895
  • Published May 03 2007
  • Format Hardcover
  • Page Count 192
  • 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. 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). In the first part of the book, 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 inviting 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. With all the essential information you need to create authentic and delicious curries at home and mouth-watering food and location photography, this book is a must for any fan of Thai curries.

Other cookbooks by this author