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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes

Curries Coconut

Eleven entries

Coconut curries rest on a hierarchy of technique before protein or spice. Red curry is the most forgiving foundation; green curry is the benchmark against which all execution is measured; massaman is a slow braise governed by time rather than heat. From these three canonical forms, the section moves outward to paste-fried, dry-reduced, and yellow variations, then to protein-specific treatments and the regional Muslim iterations that carry their own dry-spice logic.

Gaeng Phet — Red Curry Benchmark / แกงเผ็ดGaeng Keow Wan Gai — Green Curry with Chicken / แกงเขียวหวานไก่Gaeng Massaman — Muslim-Thai Braise / แกงมัสมั่นGaeng Matsaman Neua — Beef Massaman Slow Braise Details / แกงมัสมั่นเนื้อCentral ThaiGaeng Panang — Dry-Reduced Coconut Curry / แกงพะแนงChu Chi — Dry-Fried Reduced Curry / ฉู่ฉี่Gaeng Kua — Paste-Fried Curry with Pineapple & Prawn / แกงคั่วGaeng Kari — Yellow Curry Technique / แกงกะหรี่Gaeng Khiao Wan Pla — Green Curry with Fish / แกงเขียวหวานปลาGang Ped Pet Yang — Red Curry with Roasted Duck / แกงเผ็ดเป็ดย่างCentral ThaiGaeng Kari Halal — Thai-Muslim Yellow Curry / แกงกะหรี่ฮาลาลSouthern Thailand
V · The Canonical Dishes · 1 of 13Next chapter → Curries No Coconut
Thai · V The Canonical Dishes

Curries Coconut

‹ V The Canonical Dishes

Coconut curries rest on a hierarchy of technique before protein or spice. Red curry is the most forgiving foundation; green curry is the benchmark against which all execution is measured; massaman is a slow braise governed by time rather than heat. From these three canonical forms, the section moves outward to paste-fried, dry-reduced, and yellow variations, then to protein-specific treatments and the regional Muslim iterations that carry their own dry-spice logic.

11 entries
Gaeng Phet — Red Curry Benchmark / แกงเผ็ด RecipeGaeng Keow Wan Gai — Green Curry with Chicken / แกงเขียวหวานไก่ RecipeGaeng Massaman — Muslim-Thai Braise / แกงมัสมั่น RecipeGaeng Matsaman Neua — Beef Massaman Slow Braise Details / แกงมัสมั่นเนื้อ RecipeCentral ThaiGaeng Panang — Dry-Reduced Coconut Curry / แกงพะแนง RecipeChu Chi — Dry-Fried Reduced Curry / ฉู่ฉี่ RecipeGaeng Kua — Paste-Fried Curry with Pineapple & Prawn / แกงคั่ว RecipeGaeng Kari — Yellow Curry Technique / แกงกะหรี่ RecipeGaeng Khiao Wan Pla — Green Curry with Fish / แกงเขียวหวานปลา RecipeGang Ped Pet Yang — Red Curry with Roasted Duck / แกงเผ็ดเป็ดย่าง RecipeCentral ThaiGaeng Kari Halal — Thai-Muslim Yellow Curry / แกงกะหรี่ฮาลาล RecipeSouthern Thailand

‹ The Canonical Dishes · Contents · The Library