date:Sep 20, 2012
curry and steamed rice? And Uttam does not disappoint. His Kaeng Phed (red curry), has a velvety base of coconut milk and roasted red chili paste, flavoured with shallots, sundakkai and sweet basil leaf. Kaffir lime leaves add the perfect aroma. Salt in Thai food is traditionally drawn from fish sauces explains Uttam. To keep with vegetarian preferences, hes used regular salt instead. The taste doesnt differ much he assures us, except that the saltiness of fish sauces is more pronounced.
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