PProvenance
Enter
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 · IV The Method

Curry Pastes

Eight entries

Red curry paste stands as the foundation of this chapter — the most versatile and widely used of the Thai pastes, and the base from which green, panang, and regional forms are understood. The pastes that follow move outward from that centre: toward Indian-facing aromatics, toward Persian-Arab complexity, toward the uncompromising sourness of the south, and finally toward the most unusual of the group, which uses no coconut milk and is built on white pepper and shrimp paste rather than chilli heat.

Phrik Gaeng Phet — Red Curry Paste / พริกแกงเผ็ดCentral ThailandPhrik Gaeng Keow Wan — Green Curry Paste / พริกแกงเขียวหวานCentral ThailandPhrik Gaeng Kari — Yellow Curry Paste / พริกแกงกะหรี่Central ThailandPhrik Gaeng Massaman — Massaman Curry Paste / พริกแกงมัสมั่นSouthern ThailandPhrik Gaeng Panang — Panang Curry Paste / พริกแกงพะแนงCentral ThailandPhrik Gaeng Panaeng Moo Krob — Pork Belly Panang Variant / พริกแกงพะแนงหมูกรอบPhrik Gaeng Som — Southern Sour Curry Paste / พริกแกงส้มSouthern ThailandPhrik Gaeng Liang — Herb-Forward Paste / พริกแกงเลียงCentral Thailand
IV · The Method · 1 of 6Next chapter → Fermentation Preservation
Thai · IV The Method

Curry Pastes

‹ IV The Method

Red curry paste stands as the foundation of this chapter — the most versatile and widely used of the Thai pastes, and the base from which green, panang, and regional forms are understood. The pastes that follow move outward from that centre: toward Indian-facing aromatics, toward Persian-Arab complexity, toward the uncompromising sourness of the south, and finally toward the most unusual of the group, which uses no coconut milk and is built on white pepper and shrimp paste rather than chilli heat.

8 entries
Phrik Gaeng Phet — Red Curry Paste / พริกแกงเผ็ด RecipeCentral ThailandPhrik Gaeng Keow Wan — Green Curry Paste / พริกแกงเขียวหวาน RecipeCentral ThailandPhrik Gaeng Kari — Yellow Curry Paste / พริกแกงกะหรี่ RecipeCentral ThailandPhrik Gaeng Massaman — Massaman Curry Paste / พริกแกงมัสมั่น RecipeSouthern ThailandPhrik Gaeng Panang — Panang Curry Paste / พริกแกงพะแนง RecipeCentral ThailandPhrik Gaeng Panaeng Moo Krob — Pork Belly Panang Variant / พริกแกงพะแนงหมูกรอบ RecipePhrik Gaeng Som — Southern Sour Curry Paste / พริกแกงส้ม RecipeSouthern ThailandPhrik Gaeng Liang — Herb-Forward Paste / พริกแกงเลียง RecipeCentral Thailand

‹ The Method · Contents · The Library