Category: Thailand

Thai curry pastes (Part One)

By Kay McMahon | Published: 12 March 2001
"So what are curry pastes? They're the foundation for flavouring Thai curries. Now, don't start thinking along the lines of bad 'Indian' curries where you add a teaspoon of 'Madras' powder and hey presto - you've got a Madras curry..." Kay investigates the basis of all those beautifully fragrant Thai curries - the paste.
Read more...

Thai ingredients

By Kay McMahon | Published: 5 March 2001
"Although you can learn a lot by eating authentic Thai food and from books (and websites!), I found that attending a Thai cookery school was a great benefit. Each day, the class started with a visit to a local market where we were invited to sample things as well as having ingredients described to us. This was a useful familiarisation exercise." A look at some of the key ingredients in Thai cuisine.
Read more...

Thai cuisine – an introduction

By Kay McMahon | Published: 19 February 2001
"The popularity of Thai cuisine has grown significantly in Britain over the last few years. Pat Chapman's Thai Restaurant Cookbook describes how there was only a handful of Thai restaurants in the UK a few years back and yet this number had grown exponentially to 500 by 1996." The Editor looks at the reasons why Thai food has become so popular in recent years.
Read more...

  • BE Articles

    • expandExpat Europe
    • expandExpat Americas
    • collapseExpat Asia
    • expandExpat Oceania
    • expandExpat Africa
    • expandExpat Travel
    • expandExpat Resources
    • expandExpat Health
    • Expat Interviews
    • expandExpat UK
    • expandEvents
    • expandLeisure
    • expandFood & Drink
    • expandPic of the Week
    • expandLife!
    • expandNews
    • expandEditor's Blog
    • Expat Forums
    • expandNewsletter

BE Advertising