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The Big Book of Thai Curries Hardcover – August 20, 2008
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Top Customer Reviews
Make the chicken Penang! The shrimp and coconut cakes with plum sauce are scrumptious, black pepper chicken curry, tamarind chicken, pork in red curry with pumpkin, stir fried spicy seafood all get an honorable mention. I have many, many more to try. I can't wait!
But....my gripe and to me it was a HUGE one initially, is that in the preface, the author describes by name, appearance and size - 5 different Thai chiles (here chili/chile spelling is reproduced as written in the book) in descending order of heat. Some generally used fresh, others dried. However, I was hugely disappointed when I came to the curry paste recipes, to discover that the author did not mention by name the chili to be used. Instead, just listing "small fresh green chile" "large dried red chile" "small dried red chile"
This seems to be very common in many Thai recipe books and I am sure that it all comes as second nature to those in the know. But for those, like me who are not so sure what chili to use (and who, like me, also approach new ingredients rather pedantically) read on....Read more ›