It is difficult to keep fresh coriander in The Kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste.
Green beans are such a gorgeous vegetable, and one that I don’t use enough. A quick and gorgeous curry in the Thai Style.
Green Mangoes and Green Mango Powder (Amchur) are ubiquitous ingredients in India and Thailand.
Outlining the difference between the different types of coconut, between coconut water, milk and cream, and ways to get to and use the flesh. Read on …..
Galangal is an erect annual plant with aromatic, ginger-like rhizomes and is a staple of SE Asian cooking as a flavouring. Sometimes called Laos, or Blue Ginger, it is a member of the ginger family.
Chillies are a common ingredient in many cuisines. There are many different species, all containing capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Did you know there are more than 300 varieties of chilli?
One of the many bitter vegetables loved in India and most Asians, these look like members of the marrow family except that their green skins are ridged like that of an alligator – bumpy dark to pale green.