Recipe Guide

Thai Fish Balls and Green Peppercorn Red Curry Recipe only INGREDIENTS 750 g firm fresh white fish fillets, copped coarsely 3 cloves garlic, quartered 2 tablespoons soy sauce 2 tablespoons cornflour 2 tablespoons finely chopped coriander root and stem mixture 2 cm piece fresh peeled ginger, grated 2 teaspoons peanut oil 1/3 cup Thai red curry paste (see below) 2 400 mi cans Thai coconut milk 4 5cm long green peppercorn stems 2 teaspoons palm sugar, grated 2 fresh kaffir lime leaves, shredded 2 teaspoons fish sauce 115 g baby corn, halved length ways 1 cup bean sprouts 1 fresh long green chili, sliced diagonally 1 fresh long red chili sliced diagonally 1/4 cup fresh coriander leaves METHOD For the red curry paste: 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shall...

                           TOM YUM KUNG                                          History and recipe The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. Although Thai food appears unique it is in fact one of the world’s great fusion cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences. As in much of Asia, Chinese culinary techniques are very strong, particularly in the form of noodle dishes, soups, and stir-frying to steaming. Indian spices give fresh-tasting Thai curries their deeper, toasty notes, while the flavors of Southeast Asia are tasted in satay and coconut curries. Eve...