by Ann Creber
Years ago I spent a month in Thailand working on a cookbook to celebrate the Queen of Thailand’s 60th birthday. At the time we saw very few Thai restaurants in Australia, so I was not familiar with the cuisine. A Thai chef was to develop the recipes, while I looked after props etc. and styled the food he cooked for the photography in the book.
It didn’t work out that way.. he had been living in USA and celebrating too often and too enthusiastically with his old Thai buddies on his return home, so couldn’t work next day. This meant we had to cook and shoot about 150 photos back here in Hawthorn! Fortunately I had a generous budget for authentic props to bring back and I discovered a good range of Thai ingredients in Bridge Road, Richmond.
However, it was a great experience and I learned to love Thai food .. despite loathing coriander!
Many of the recipes are quite elaborate and time-consuming to prepare, but with this version you can enjoy all the flavours with considerably less effort. There are excellent Thai spices and pastes available now even in supermarkets.
Thai curry can be VERY hot (Green Thai Curry) or several degrees milder if you use either Red or Yellow Curry. Coconut milk or coconut cream mellows the end flavour.
NOTE If desired, shredded silver beet may be added to the curry towards the end of cooking time.
P.S. I cooked this rather tentatively for my VCAL students (using the milder curry paste) and was delighted and a bit surprised when they loved it!
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