At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crus
When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ? I hav
Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galanga
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also c
I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it
When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio
Where in Australia can I get a large wooden mortar and pestle for making green papaya salad?
My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around t
I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I
I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As
I've noticed that a lot of Thai dishes call for thick black soy sauce, but they rarely specify the type. Occasionally, a recipe will specify a certain brand, an
Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut
For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go ba
What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very
In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ing
Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restauran
I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leav
Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnigh
Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Origi
In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything)