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Those of you who have tried a quality massaman curry will already be drooling at this point. This curry originates from Malaysia, so it’s more commonly found in the south of Thailand. It’s easy to make, but requires the right cut of beef and long cooking time. Braising steak is excellent for this dish as …
Crab fried with curry powder – ปูผัดผงกะหรี่
There are quite a few variations on this theme, involving a little egg or even a splash of coconut milk. Either are really just to add richness, but add too much egg, for example, and can make it like crab scrambled egg, so be careful. Ideally you want to use freshly cooked crab for this, …
Red Chicken Curry – แกงเผ็ดไก่
Some version of red curry is found at pretty much every “curry over rice” shop up and down the country, with many regional variations. In England it’s often sweetened to the point of being sickly. Please don’t make this mistake! There is a lot of room to manoeuvre with quantities, as with a lot of …