Thai cuisine has always been a go to of mine when it comes to explosions of flavor, from the shear depth and overwhelming umami flavors of Shrimp paste paired with the uplifting floral notes of lemon grass or the insane saltiness and incredibly pungent aroma of fish sauce paired with Thai basil and coconut. These flavors represent just a handful of the incredible array of spices and herbs Thai cuisine has to offer.
Over the years I’ve delved deep into Thai Cuisine, noticing the subtle influences the Island nation has taken from its closest neighbors like Malaysia, Vietnam, Indonesia, Cambodia, Laos, and Burma. All of these different influences have come to create the complex yet divine Cuisine of Thailand we know and love today.
Most people are familiar with Thai curries (which are heavily influenced by Indian cooking) yellow, red and green curries, though they may look similar in a way they are anything but.
While Thai curries rely heavily on local fresh ingredients such as chilies, ginger, lemongrass, lime, shrimp paste, garlic, shallots, with the biggest difference being the addition of coconut milk.
Indian cuisine relies on dry spices such as cumin, turmeric, coriander, cinnamon, clove, allspice, cardamom (green, black, off tan) these spices are toasted then ground and added to a “gravy” of melted tomato and onion, then blended to make a “mash” or “paste” this is used to then season dishes and marinades. It is very rare but some southern Indian regions will use coconut milk in their curries.
Recently I came across a Laotian dish (near Cambodia, Thailand, Vietnam, Burma) that has one of the most unique flavor profiles I’ve had in quite a while, since then I’ve made it at home multiple times. The recipe is below I hope you enjoy it as much as I have.
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A personal chef