Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

2019-04-14T22:47:59+07:00By |

This old Southern Thailand geng gari gai aromatic chicken curry recipe “has a rich and delicious depth that only something rooted in the past can have," according to Chef David Thompson of Nahm restaurant in Bangkok, who taught the dish to participants at a culinary workshop held in Singapore last week as part of the …

A Culinary Workshop with Chef David Thompson of Nahm

2018-05-09T14:33:28+07:00By |

“I have no right to cook Thai food,” Australian chef David Thompson said in his opening remarks of a session on authenticity in cooking at The Future of Food forum, an Asia’s 50 Best Restaurants event, held last week here in Singapore. “Bullshit!” would be the honest Aussie response of any sane person with a palate …

Gaeng Hang Lay Moo Curry — Northern Thai Pork Belly Curry Recipe

2019-04-14T23:09:05+07:00By |

Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all. It's a red curry on spice steroids and the extra kick and spice, as well as the richness of the pork belly, make this one of my favourite Thai curries and …

Beef Panang Curry Recipe — Making a Traditional Thai Phanaeng Nua

2019-04-14T22:30:12+07:00By |

This Beef Panang Curry Recipe — a traditional Thai Phanaeng Nua recipe that often simply appears as a Penang Curry recipe in Thai cookbooks — comes courtesy of one of our favourite Thai chefs, Ian Kittichai. It’s probably a little too soon in our Year of Asian Cookbooks project for me to be confused by …

Making Thai Red Curry Paste and How To Use a Mortar and Pestle

2019-04-15T14:01:38+07:00By |

This Thai red curry paste is the first proper post in our new food series A Year of Asian Cookbooks. You can find my introduction to the project here. Is there a better way to start our year-long stint exploring Asian cookbooks than with making a Thai red curry paste with a mortar and pestle? A …

A Year of Asian Cookbooks

2015-11-27T14:54:01+07:00By |

As we’ve been settling into our new home in Siem Reap, it’s been great to crack open the cookbooks that have been weighing us down — the ones that we didn’t leave back in Australia on our last visit. Having been hankering to get cooking for a while, and keen to begin working my way through …

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