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Tag Archive > lemongrass

The Nittaya Thai Curry Paste Factory in Action

» 25 September 2012 » In Uncategorized » No Comments

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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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Ice is Nice: Thai Iced Tea & Other Cool Drinks

» 10 August 2011 » In Uncategorized » 2 Comments

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Thai Iced Tea is just one of the many frosty drinks used to beat the heat in Thailand. In this post Kaitlyn explores Thai-style Iced Tea, Coffee and colorful Herbal Teas that are found in restaurants and at street stalls across the land. These drinks are easy to make at home for your own dinners, summer parties and barbecues.

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Street-Food Inspired Appetizers – Part 2

» 18 January 2011 » In Uncategorized » No Comments

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Part 2 of Street Food Inspired Appetizers covers Grilled Shrimp on Lemongrass Skewers and Miang Kam and adapts the recipes from Supatra Jonhnson’s excellent cookbook ‘Crying Tiger: Thai Recipes from the Heart’.

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Party Time – Unique Thai-Style Cocktails

» 29 December 2010 » In Uncategorized » 4 Comments

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Cocktails are not yet typical drinks in Thailand, but you can use Thai ingredients like ginger, lemongrass, and coconut milk to inspire your own mixed creations. Try our Thai Basil Mojito, a Pineapple Ginger Daiquiri, Coconut Eggnog, or homemade Lemongrass Syrup.

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Tom Yum Goong – Classic Spicy and Sour Soup

» 22 October 2010 » In Uncategorized » No Comments

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Or is Tom Yum Goong Thailand’s signature dish? Thai Tom Yum Goong boils pungent herbs like lemongrass, chili peppers, and kaffir lime leaves, with lightly cooked sweet prawns to create a uniquely flavorful, spicy, and enticing soup. Different varieties of Tom Yum, with different meats and different levels of heat, suit everyone’s taste.

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How to Make Thai Green Curry – the Hard Way

» 01 October 2010 » In Uncategorized » 4 Comments

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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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