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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
A yellow-orange curry of coconut milk and gaeng kua paste with cha-om (acacia pennata — a feathery-leafed herb with a distinctive, mildly sulphurous, slightly fermented aroma) beaten into an egg and fried into a disc, then cut and simmered in the curry. The cha-om omelette within the curry provides both protein and the distinctive aromatic of the cha-om leaf — one of the most intensely regional and polarising aromatics in the Thai kitchen. Thompson treats this as a paradigmatic example of central Thai cooking's use of fermented and strongly aromatic ingredients as primary flavour contributors.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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