The Food of Northern Thailand by Austin Bush

Author:Austin Bush [Bush, Austin]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-10-22T16:00:00+00:00

For the Curry Paste

½ teaspoon table salt

4 large dried chilies (9 grams total; see this page)

6 medium dried chilies (3 grams total; see this page)

25 grams / 1 ounce galangal, peeled and sliced thinly

2 stalks lemongrass (50 grams / 1¾ ounces total), exterior tough layers peeled, green section discarded, pale section sliced thinly

4 garlic cloves (20 grams / ⅔ ounce), peeled and sliced

30 grams / 1 ounce shallots, peeled and sliced

1 teaspoon shrimp paste

For the Stir-Fry

2 tablespoons vegetable oil

2 boneless chicken thighs (300 grams / 10½ ounces total), halved lengthwise and cut into 1-inch pieces

1 small heart of palm (125 grams / 4 ounces), ½-inch dice

85 grams / 3 ounces oyster mushrooms, ¼-inch slices

5 Thai eggplants (130 grams / 4½ ounces total), cut into eighths

3 long beans (75 grams / 2¾ ounces total), 1-inch pieces

⅔ cup pea eggplants (75 grams / 2¾ ounces)

1 small bunch sawtooth coriander (20 grams / ⅔ ounce total), chopped

15 sprigs cha-om (50 grams / 1¾ ounces total), tender leaves removed, coarse stalks discarded (see this page)

10 grams / ⅓ ounce total wild batel leaves, torn

½ cup coconut milk

3 tablespoons toasted rice powder (see this page)

1 tablespoon fish sauce

THAI KITCHEN TOOLS

granite mortar and pestle

medium wok (approximately 12 inches)

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