Massaman curry is a southern Thai dish influenced by Malay and Indian cuisine. The rich taste of massaman comes from the local flavors. Thai red curry paste combines with exotic spices: cardamom, cinnamon, star anise and bay leaves – all of which were brought to central Thailand by Persian merchants in the 17th century. The…
To make this Papaya Salad, you’ll need green papaya.
If you don’t have access to green papaya, you can substitute green mango or cucumber instead.
This is a classic dish that many Thai people enjoy daily. It’s easy to find on street corners around Thailand.
Panang curry paste is similar to red curry paste, using the same type of sundried red chilies, but without cumin seed. Some versions add Indian curry powder or garam masala powder in the paste. In this version, we add the garam masala when the curry is cooking for a stronger aroma.
Use sundried red Anaheim pepper for people who don’t like spicy food. For the spicy version, use red sun-dried cayenne pepper. If the chillies are seeded, it won’t be too spicy.
Cut chillies into small pieces and soak in warm water for 10 minutes. Drain well before putting them in the mortar.
This soup consists of a clear, simple broth, but it has a refreshingly complex flavor thanks to the lemongrass and coriander.
Akha Salad – This fresh, healthy salad is made with cucumbers, tomatoes and lime juice. Roasted ground peanuts serve as a savoury finish, with fresh chopped green onions and coriander as a garnish. It’s served without oil.