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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 No Coconut

Six entries

The no-coconut curries are the older and more austere branch of the Thai curry tradition. Heat comes from white pepper or fresh chillies, sourness from fermented pastes and fruit, and depth from shrimp paste, dried fish, and herbs rather than from cream. These six preparations span the oldest recorded style, the elemental forest form, the sour southern canon, and its regional intensifications.

Gaeng Liang — Herb-Forward Vegetable Curry / แกงเลียงJungle Curry — Gaeng Pa / แกงป่าGaeng Som — Southern Sour Curry (No Coconut) / แกงส้มSouthern ThailandGaeng Leuang — Southern Yellow Turmeric Curry / แกงเหลืองSouthern ThailandGaeng Tai Pla — Fermented Fish Entrail Curry / แกงไตปลาSouthern ThailandGaeng Om — Northern Herb Curry / แกงอ่อมNorthern Thailand
V · The Canonical Dishes · 2 of 13Next chapter → Desserts Sweets
Thai · V The Canonical Dishes

Curries No Coconut

‹ V The Canonical Dishes

The no-coconut curries are the older and more austere branch of the Thai curry tradition. Heat comes from white pepper or fresh chillies, sourness from fermented pastes and fruit, and depth from shrimp paste, dried fish, and herbs rather than from cream. These six preparations span the oldest recorded style, the elemental forest form, the sour southern canon, and its regional intensifications.

6 entries
Gaeng Liang — Herb-Forward Vegetable Curry / แกงเลียง RecipeJungle Curry — Gaeng Pa / แกงป่า RecipeGaeng Som — Southern Sour Curry (No Coconut) / แกงส้ม RecipeSouthern ThailandGaeng Leuang — Southern Yellow Turmeric Curry / แกงเหลือง RecipeSouthern ThailandGaeng Tai Pla — Fermented Fish Entrail Curry / แกงไตปลา RecipeSouthern ThailandGaeng Om — Northern Herb Curry / แกงอ่อม RecipeNorthern Thailand

‹ The Canonical Dishes · Contents · The Library