Chilies, for example, are a legacy of the Portuguese traders who brought them from the Americas. Thailand has so many culinary influences, not only from its neighboring countries: Laos, Cambodia and Vietnam, but from western explorers who at one point or another traded with this country. It already comes chopped, and keeps really well in the fridge. As always fresh is best, but I have yet to find it fresh. Thai recipes often call for lemongrass, another ingredient in Thai food. Thai curry paste is made by grinding chilies to a paste and adding in garlic, shallots, lemongrass and other spices too. Soon I will, but for this recipe I have used store bought and it is pretty darn good. You can purchase it in the Asian section of major stores or you can make your own. The key ingredient in Thai red curry is red curry paste, a staple in every Thai kitchen. My daughter Erika's cooking adventures in Thailand. I will be joining her in Asia next summer for a similar experience minus the backpacking part, just thought I would clarify that, LOL! What an awesome experience! She sent us a small cookbook she purchased from the class, and I have adapted the recipe to share with you. In a couple of the hostels she took a Thai food cooking class with a local chef. Last summer my daughter backpacked through Asia with a couple of her friends. You can even do a vegetarian version if you prefer. It's so easy to make and you can really adapt it any way you want. Thai red curry chicken is one of my go to weekly meals.
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