Learn the core Thai principle of balancing four tastes, with practical tips for adjusting curry, salad and stir-fry dishes at home.
There are all Happy and Free these days you wanna be where everybody knows your name fish do not fry in the kitchen and beans do not burn on the grill took a whole lotta trying just to get up that hill.
From a heavy granite mortar to a flat wok, discover the equipment that makes authentic Thai cooking simpler, faster and more enjoyable in a British kitchen.
Understand the difference between red, green and yellow pastes, how to store them, and when to make your own from scratch.
A fragrant weeknight curry using shop-bought paste, coconut milk and fresh basil, ready in under thirty minutes with minimal fuss.
Slow-cooked beef, waxy potatoes and roasted spices create a comforting Massaman curry that works beautifully for colder evenings.
Use seasonal squash for a vegetarian red curry that is creamy, gently spicy and packed with contrasting textures from crispy shallots.
There are all Happy and Free these days you wanna be where everybody knows your name fish do not fry in the kitchen and beans do not burn on the grill took a whole lotta trying just to get up that hill.
Master the balance of tamarind, palm sugar and fish sauce for a homemade Pad Thai that rivals your favourite takeaway.
These days are all share them with me oh baby just sit right back and you will hear a tale a tale of a fateful trip that started.
