The Best of Thailand: A Cookbook by Evie Righter and Grace Young

  • Green curry paste (Nam prik gaeng keow wan) (page 10)

    from The Best of Thailand: A Cookbook The Best of Thailand by Evie Righter and Grace Young

    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: dried kaffir lime peel; garlic; galangal root; green chiles; shrimp paste; shallots; coriander roots; coriander seeds; lemongrass
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Notes about this book

  • mjes on September 25, 2021

    Som tam esan (green papaya salad) (pg 77) is a simpler salad than many green papaya salads -- papaya, green beans, tomatoes with seasoning provide by dried shrimp, tamaring, garlic, chili, fish sauce, and peanuts. Despite its simplicity, this salad is excellent and provides an alternative to the labor of the more classical papaya salads.

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  • ISBN 10 000255206X
  • ISBN 13 9780002552066
  • Published Dec 06 1993
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries Australia
  • Publisher Harper Collins Australia
  • Imprint HarperCollins,Australia

Publishers Text

Gathers traditional Thai recipes for appetizers, soups, meat, poultry, seafood, rice, noodles, salads, vegetables, and desserts.

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