Every kind of food has its story to tell. For example, there is chu che pla nuea awn (sheatfish in a thick curried coconut cream sauce), a dish made with curry paste that is half-way between a curry and a stir-fry. It has fewer ingredients than a curry, just sheatfish, curry seasonings, coconut cream, kaffir lime leaves, palm sugar and nam pla.
CONSISTENCY: The kitchen system and food preparation methods in a Chinese restaurant differ little whether it is in Thailand or China.
It is easier to make than a curry, too. The curry paste is fried in the coconut cream and then the fish is added. When it is done the dish is seasoned to taste with the sugar and the nam pla. Finally, shredded kaffir lime leaves are scattered on top, and it's done.
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