The Little Thai Cookbook by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub, pdf
Publisher: Allen & Unwin

Far left: Use wet hands to roll the fish mixture into balls.

Left: Drop all the fish balls into the curry at the same time so they cook evenly.

FLAVOURINGS

Thai cuisine is built on a large number of highly flavoured aromatic ingredients. These are used, despite their diversity, to produce an overall effect of some sophistication, balance and subtlety.

Though curry pastes often include dry spices, the majority of Thai seasonings are fresh and pungent. These define the favour that is ‘Thai’, as well as being responsible for adding texture to dishes. Thai flavourings are combined to give as harmonious an effect as possible, the balance of hot, sour, sweet and salty being paramount.

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