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.
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.
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 284 mm
Breite: 230 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-1-85626-689-5 (9781856266895)
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Schweitzer Klassifikation
Vatcharin Bhumichitr came to London in 1976, and since then has become the premier Thai restaurateur, chef and cookery author. He opened The Thai Shop, which was the first to import authentic southeast Asian ingredients and helped to launch a boom in Thai restaurants in the UK. He is the founder of three of London's best Asian restaurants including Celadon (previously Southeast W9), as well as restaurants in Bournemouth, Miami and Ko Samui. Vatch's previous books for Kyle Cathie include Vatch's Southeast Asian Cookbook, Vatch's Thai Street Food, and most recently, Stylish Thai in Minutes. Vatch was one of a group that set up the Thai Food Festival in London to promote Thai food and culture - he feels that food and entertaining are inextricably linked. A trained artist, he believes that food is also a form of art and his recent work has focused on the shapes of seafood, fruit and vegetables. His work has been exhibited in London and Thailand.
Vatcharin Bhumichitr came to London in 1976, and since then has become the premier Thai restaurateur, chef and cookery author. He opened The Thai Shop, which was the first to import authentic southeast Asian ingredients and helped to launch a boom in Thai restaurants in the UK. He is the founder of three of London's best Asian restaurants including Celadon (previously Southeast W9), as well as restaurants in Bournemouth, Miami and Ko Samui. Vatch's previous books for Kyle Cathie include Vatch's Southeast Asian Cookbook, Vatch's Thai Street Food, and most recently, Stylish Thai in Minutes. Vatch was one of a group that set up the Thai Food Festival in London to promote Thai food and culture - he feels that food and entertaining are inextricably linked. A trained artist, he believes that food is also a form of art and his recent work has focused on the shapes of seafood, fruit and vegetables. His work has been exhibited in London and Thailand.
