This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
One of my favourite items at a Thai restaurant, green chicken curry is always loaded with vegetables. This is a green fish curry to which rainbow peppers, peas and onion slices have been added. In place of salt, fish sauce has been used. Green, red and yellow curry pastes are available in tiny bottles wherever Thai ingredients are sold in Asian markets or at regular supermarkets, but you can very easily make your own at home. Take a look at these recipes for Thai Curry Pastes to get an idea on how to recreate them at home.
