The Cambodian curry paste called kroeung, along with prahok (fermented fish paste), is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring more than just curries, everything from soups to stir-fries, the characteristics of a good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, … Read more
An authentic beef Massaman curry from Southern Thailand has long been one of our most favourite Thai curries. Years before we went to Thailand for holidays and moved to Bangkok, we’d been dreaming of eating this rich complex curry in its place of origin. So there was no doubt we’d get around to sharing it … Read more
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, formerly of Bangkok’s Nahm restaurant, who taught the Thai dish to participants at a culinary workshop held in Singapore as part of the Asia’s … Read more
“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 in Singapore. “Bullshit!” would be the honest Aussie response of any sane person with a palate who has … Read more
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 recipe for 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 … Read more