Hot Thai Kitchen by Pailin Chongchitnant

Author:Pailin Chongchitnant [Chongchitnant, Pailin]
Language: eng
Format: epub
ISBN: 9780147529923
Publisher: Appetite by Random House
Published: 2016-03-08T05:00:00+00:00

WHAT HAPPENED TO MASSAMAN PORK?

In Thailand, you’ll find massaman chicken, beef, lamb, and even goat. But you’ll be hard pressed to find massaman pork despite the fact that Thai people consume pork more than any other meat. This is because massaman came from Thai Muslims who live primarily in the South. I never make it with pork out of respect for the curry’s origin, but some people do, so feel free to try this with pork shoulder if you like!

THE BREAKDOWN

The Paste Massaman curry paste

The Liquid Coconut milk and lamb cooking liquid

The Nuggets Lamb shoulder, potato or sweet potato, onion, peanuts

The Seasoning Fish sauce, salt, palm sugar, tamarind juice

Flavour Profile Salty and sweet, with a subtle tartness from the tamarind just to balance.

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