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COCONUT THAI CURRY FRIED RICE

When you look up ‘Thai curry fried rice’ online, the only method you’ll find follows this basic outline: cook the curry paste in the wok with the veg and meat, add cooked rice and toss it all up. Basically a regular fried rice but with Thai curry paste stirred into … Read More »

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THAI CURRY PASTE

   Thai curry pastes usually fall into three main categories based on colour: red, yellow, and green. While the basic set of ingredients—shallots, ginger, garlic, galangal, coriander root, lemongrass, and shrimp paste—remains the same across all three, a few key variations give them their quintessential Thai flavour and colour. Green curry … Read More »

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THAI GREEN MANGO SALAD (SOM TUM MAMUANG)

If I had to pick one favourite salad, I think this would be it (with Caesar coming in a close second). When my mom and I were travelling in Bangkok and Pattaya many years ago, we ate Som tam (raw papaya salad) in almost every street-food stall that we went … Read More »

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DIY : Thai yellow curry paste

There are precisely 2 things that make cooking Thai food from scratch hard for me. One, you don’t get the necessary ingredients very easily here; lemon grass, whenever I get my hands on I bulk buy and freeze, and kaffir lime leaves are almost never available (replacing it with lime … Read More »