Provenance · Volume VI
The Thai Canon
Three hundred and thirty entries
Contents
I3
IIopening
III1
IV127
V198
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Thai · IV The Method
Curry Pastes
Eight entries
Nothing filed yet.
IV · The Method · 1 of 6Next chapter → Fermentation Preservation
Also in this chapter
100 entries · page 2 of 2
Curry Paste: Pounding Technique (Khreuang Gaeng)Thai Curry Paste Comparisons: A Regional MapRed Curry Paste (Krung Gaeng Phet Daeng)Green Curry Paste (Krung Gaeng Khiew Wan)Massaman Curry Paste (Krung Gaeng Massaman)Yellow Curry Paste (Krung Gaeng Leuang)Southern Thai Curry Paste Foundation: The Pak Tai VocabularyKhua Kling Flavour Logic — The Southern Heat Scale / คั่วกลิ้ง (ตรรกะรสชาติ)Northern Thai Lap (Chiang Mai Style: With Dry Spice Paste) RecipeThe Nam Prik Tradition: Complete TaxonomyNam Prik Kapi (Roasted Shrimp Paste Relish) RecipeNam Prik Long Rua (Central Thai Relish with Dried Fish) RecipeNam Jim Jaew (Toasted Chilli Dipping Sauce) RecipeNahm Jim Seafood (All-Purpose Thai Dipping Sauce)Nam Jim Satay (Thai Peanut Sauce) RecipePrik Nam Pla (Table Condiment and Finishing Sauce)Thai Table Condiments — The Art of Self-Seasoning / เครื่องปรุงAjaad Summary, Nahm Jim Principles, and Condiment ArchitectureThe Ajaad (Cucumber Relish) and Its Role RecipeThai Curry Garnish TechniquesThai curry methodThe Thai Curry: A System OverviewFermented Fish Preparations (Pla Ra and Pla Som)Fermented Tea Leaf Salad (Miang Teum / Lahpet Parallel) RecipeKhanom Jeen (Fermented Rice Noodles)Bamboo Shoots (No Mai): Preparation and Bitterness ReductionBanana Blossom (Hua Plee): PreparationBanana Blossom Preparation and Yam Hua Pli (Banana Blossom Salad)Phak Boong Fai Daeng Nam Prik Dek — Morning Glory with Fermented Shrimp / ผักบุ้งไฟแดงน้ำพริกเด็ก RecipeKhao Niew Mamuang Base — Coconut Cream Sweetening / ฐานกะทิสำหรับข้าวเหนียวมะม่วงThai Breakfast Preparations (Khao Tom and Jok) RecipeSom Tum (Green Papaya Salad) RecipeYam Pla Muek (Squid Salad) and Yam TechniqueThai Herb Salad Principles: Yam (Dressed Salad)Kluay Buad Chee (Banana in Coconut Milk) RecipeTab Tim Grob (Water Chestnut in Coconut Milk) RecipeTub Tim Grob (Red Ruby Coconut Milk Dessert) RecipeThai Fruit Carving and Presentation Philosophyอาหารริมทาง (Ahan Rim Tang): Thai Street Food TechniqueThai Knife Techniques — Chiffonade, Julienne & Bias Cut / เทคนิคการหั่น