Readers of this blog and cooks will know that I have a fascination for Thai dishes. (Check the list here)
The thing is, I do enjoy cooking them. There is a simplicity, balance of flavours and a refined quality about the recipes which I find attractive. Most are fast to make, some under ten minutes of cooking time. The essential ingredients are available here and so they can be made 'from scratch.' And presentation wise, they always look appealing and appetising.
The good thing about dabbling in another cuisine is you can get new ideas for your own. Already, I am thinking that my Mum's Nonya Chicken Curry can be modified to improve on its presentation and taste experience.
I have made green curry chicken many times, improving the recipes along the way as I begin to understand this dish more. I was in a cooking class in Bangkok recently and some ideas I picked up added to my learning experience.
Even if you have no interest in this dish, there are ideas you can pick up regarding the fundamentals of curry-making. So, read on.