If you’re looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish. Split into three sections, the book provides an introduction to key ingredients, equipment and cooking methods, 70 recipes with colour photographs, and twelve suggested menus for how to put the dishes together. Read my full review here.
In the meantime, I have permission to share three great recipes from the book with my readers. This is the recipe for Spicy Green Beans (Pad Ped Tou Kag), which makes use of the Thai Red Curry Paste (Krueng Gaeng Phed) recipe I’ve already shared. Do also check out the Chiang Mai Curried Noodle Soup with Chicken (Khao Soi Gai) recipe.
Thai Spicy Green Beans (Pad Ped Tou Kag)
These beans are a rich vibrant colour and full of flavour and crispness. The combination of the beans with aromatic curry paste and piquant fish sauce creates a perfect vegetable dish for any Thai meal.
- 450 g green or long beans, stalk end trimmed and sliced into 5cm/ 2in pieces
- 3 tbsp sunflower oil
- 1 tbsp red curry paste (see Recipe Notes for link)
- 2 tbsp fish sauce
- 2 tbsp sugar
Click here for Thai red curry paste recipe.
Plunge the beans into a saucepan of boiling water for 30 seconds, then drain and set aside.
Heat a wok, add the oil and swirl it over the surface of the pan. Add the curry paste, then fry over a moderate heat until it changes colour and gives off a rich, fragrant aroma.
Add the green beans and stir-fry until they are tender. Add the fish sauce, sugar and 125ml / 1½ cup boiling water and bring the mixture rapidly to the boil.
Transfer the cooked beans and sauce to a warm serving bowl and serve immediately.
Save for later:
Kavey Eats received a review copy of Easy Thai Cookbook by Sallie Morris. Published by Watkins and Nourish. Recipe published with permission.