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Spice Mixtures - Thailand

DK PublishingDK Publishing 2/07/2014 DKBooks


The success of Thai cooking depends on the complex combination of flavors in a curry paste, sauce, soup, or dip. The skillful blending of herbs, spices, and other flavorings, such as fish sauce, dried shrimp, and shrimp paste, gives zest to vegetables, fish, meat, and poultry. Curry pastes differ from region to region and from house to house; they are usually prepared when needed and not stored, but these pastes will keep for about 2 weeks in a closed jar in the refrigerator, or can be frozen in small pots if you prefer to make larger amounts.

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