Get rice on (with saffron in pan)
Combine 2tbsp curry paste with coconut milk & 1tbsp fish oil
Slice lemongrass & slap in
(Slice garlic & slap in
Slice ginger & slap in)
Slice coriander & slap that in too
Lob in shrimp
Slice chilli, spring onion and lob them in last minute
Sprinkle with shredded curry leaves
Bosh
Bring: Garlic & Basil
Fish sauce (nam pla): The most essential cooking ingredient for Thai food is perhaps fish sauce. This is Thailand's equivalent to soy sauce or table salt. Uncooked it has an unpleasant smell, but it adds a subtle flavor, for which there is no substitute. Small anchovy fish are fermented and the resulting liquid is strained and bottled.
Add a bit more fish sauce at the end of cooking to adjust to taste and cook a minute longer. This is perhaps the most important ingredient in Thai cooking, so give it a chance by all means. The key to appreciating it is to buy only the best quality fish sauce available. Look for clear amber colored liquid with no sediment.
No comments:
Post a Comment