- Taschenbuch: 176 Seiten
- Verlag: Kyle Cathie Ltd (18. September 2008)
- Sprache: Englisch
- ISBN-10: 185626808X
- ISBN-13: 978-1856268080
- Größe und/oder Gewicht: 21,8 x 27,2 x 1,5 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 386.051 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Big Book of Thai Curries (Englisch) Taschenbuch – 18. September 2008
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The secret to a good Thai curry is a fresh curry paste, made with authentic, aromatic ingredients. Vatch talks you through the essentials of making a Thai curry and gives plenty of helpful tips on ingredients and techniques. He presents over 100 inviting and varied recipes, including Chicken and Lime Curry, Pork in Red Curry with Pumpkin, Massaman Lamb Curry and Squid Curry with Salted Eggs. There is a whole chapter on vegetable and fruit curries offering many exciting vegetarian options such as Papaya Curry and Green Curry with Young Coconut, as well as recipes for noodles, rice and accompaniments such as Southern Curry Noodles and Vegetable Fritters with Curry Paste.
Über den Autor und weitere Mitwirkende
Vatcharin Bhumichitr came to London in 1976, and since then has become our premier Thai restaurateur, chef and cookery author. He now splits his time between his new resort in Ko Samui, his restaurant in Miami and his catering business in London. Previous books include Vatch's Thai Street Food and Stylish Thai in Minutes.
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Make the chicken Penang! The shrimp and coconut cakes with plum sauce are scrumptious, black pepper chicken curry, tamarind chicken, pork in red curry with pumpkin, stir fried spicy seafood all get an honorable mention. I have many, many more to try. I can't wait!
But....my gripe and to me it was a HUGE one initially, is that in the preface, the author describes by name, appearance and size - 5 different Thai chiles (here chili/chile spelling is reproduced as written in the book) in descending order of heat. Some generally used fresh, others dried. However, I was hugely disappointed when I came to the curry paste recipes, to discover that the author did not mention by name the chili to be used. Instead, just listing "small fresh green chile" "large dried red chile" "small dried red chile"
This seems to be very common in many Thai recipe books and I am sure that it all comes as second nature to those in the know. But for those, like me who are not so sure what chili to use (and who, like me, also approach new ingredients rather pedantically) read on....
Countless hours of research and finally the enlightening discovery of a Journal of Applied Science article later (yes, I am on a mission to make my Thai curries as authentic as possible, even growing a Thai lime tree for the leaves and the rind) I discovered that for these recipes, a "large dried red" should be a Chi-Fah or Chifa chili (Sometimes further defined as Mundaeng or Yai but they are fairly interchangable Scoville-wise) with a Scoville rating (flesh) of approximately 21,000(Yai) 23,000 (Mundaeng)
A "small dried red" should be a Ki-Nu Yai/ Keenu (sometimes further defined as Chinda or Pichit, but again they are interchangable although Chinda is a bit hotter) Scoville (flesh) of approximately 31,000(Pichit) 43,000(Chinda)
But NOW to find these chili's by name!!!
Is this REALLY so important? Yes! Because some of the paste recipes in this book call for 10 large or 70-80 small dried red chiles. Get the type of chili wrong (how large is large, for instance?) and it makes a HUGE difference!
I searched everywhere and finally I found an Amazon seller X-Sampa, who lists these chili's by name (I am not affiliated, just a very happy customer)
The two types available from X-Sampa as I write this (and I hope they are always available) and are called by name, the Chinda chili (in Bhumichitr's book, the small dried red variety called for) and the Chifa (in Bhumichitr's book the required large red dried chile)
Apart from the fresh chili that some of the recipes also require (and that was another journey which I am happy to discuss if anyone is still reading and wants more information, not to mention my shrimp paste and fish sauce adventures, lol) these two types of dried chili are the only dried varieties that I need to make every Thai curry paste recipe in this book, and in many other Thai curry books which often just call for large red, small red etc with the recommended chili's.
If you want more heat you can always bump it up with Thai chili paste, but if you use 70 chilis in a paste recipe and use a much hotter variety than intended, you will be in for a shock!
For the the Jungle, Red, Massaman, Penang pastes in Bhumichitr's book you will need "large dried red chiles" or X-Sampa's CHIFA red chili's. For the Kua, Home-Style and Orange curry pastes, you will need "small dried red chiles" or X-Sampa's CHINDA chili's.
I will be posting similar information on the X-Sampa Chinda and Chifa chili listings. I'm not entirely altruistic, perhaps if I send other eager Thai food lovers/aspiring chefs over to X-Sampa, these organic chilis will always be available!
Buy the book, get the (right) chili's (and other ingredients) and have (delicious) fun!
PS. There are online Thai grocer's who sell fresh Kaffir limes and Kaffir lime leaves (I can get the leaves at my local international market, but not the limes) for the Kaffir lime peel that is called for in the green, red, penang, Kua and homestyle pastes. While I am waiting for my tree to fruit, I buy the limes and freeze the peel if I have more than I need. Plus, I freeze the curry pastes in ziplock bags (2 tb servings) very successfully. It means I can make very fast, healthy and delicious Thai food even on busy weeknights.