The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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
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 … Read more