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Published by Kyle Cathie, Reino Unido, 2007, hardcover, illustrated, 23.5 cms x 28.2 cms, 175 pagers, condition: as new.
The secret to a good Thai curry is a fresh curry paste, made with authentic, aromatic ingredients. Vatch talks you through the essentials of making a Thai curry and gives plenty of helpful tips on ingredients and techniques. He presents over 100 inviting and varied recipes, including Chicken and Lime Curry, Pork in Red Curry with Pumpkin, Massaman Lamb Curry and Squid Curry with Salted Eggs. There is a whole chapter on vegetable and fruit curries offering many exciting vegetarian options such as Papaya Curry and Green Curry with Young Coconut, as well as recipes for noodles, rice and accompaniments such as Southern Curry Noodles and Vegetable Fritters with Curry Paste.
