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Thai
Fragrant Papaya Salad and Bird's Eye Chili
Our Papaya Salad leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished and Bird's Eye Chili.
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Free recipe
Lemongrass Green Curry in Coconut Milk
Lemongrass Green Curry in Coconut Milk -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb green curry
- 1 cup fish sauce
- 3 cloves lime
- 1 tsp garlic
- 1/2 cup Thai chiles
- 1 tbsp palm sugar
- 2 tsp fresh cilantro
- to taste flaky salt
Method
Step by step
- Toast the spices in a little oil until fragrant, watching so they do not scorch.
- Cook the onion, garlic and ginger low and slow until soft and sweet.
- Add the green curry, then the liquid, and let it barely simmer to build depth.
- Round it out with a swirl of cream or a handful of cilantro before serving.
Keep cooking
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Deeply satisfying Tom Kha with Fish Sauce, layered with warm, patient spice.
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Our Yellow Curry leans on fish sauce and patience: kissed with char and smoke, then finished over Jasmine Rice.