Karla Baumhover Pengsagun »
25 September 2012 »
In Thai Food & Drink »
Karla visits the Nittaya Curry Paste factory in Rangsit, near Bangkok. This factory produces all of the delicious curry pastes sold by Nittaya. Their process is careful and labor-intensive, starting at 5 am when fresh herbs arrive at the factory doors . . .
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Tags: chilies, curry paste, galangal, lemongrass, Penang
Kaitlyn Moore »
12 December 2010 »
In Thai Food & Drink »
Massaman Curry is a little more complicated to prepare than other Thai curries, but the results are worth it. Read on to learn the step-by-step process of preparing Massaman Curry paste, making the curry, and serving it in traditional Thai, or in a foreign-fusion, style.
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Tags: coconut, curry, curry paste, mortar and pestle, roasted spices, Southern Thai Food
Kaitlyn Moore »
01 October 2010 »
In Thai Food & Drink »
Temple of Thai’s staff writer visits a local Thai market to try a batch of Thai green curry from scratch. She finds, though, that making curry is harder than she expected – especially with the wrong kind of mortar and pestle. The next day, the homemade green curry paste turns into a Thai-European fusion green curry pasta sauce.
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Tags: chicken, chilies, coconut, curry, curry paste, lemongrass, mortar and pestle, Thai cuisine