Northern Thai curried noodle dish with crispy deep-fried pasta on top. Contrary to most food stalls on the street, this is the deluxe creamy coconut version with lots of veggies.
Tag: Thai
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Hor‧Mok (Amok)
Thai version of the thick coconut curry with a distinct taste of fingerroot (Chinese ginger). Traditionally served in a banana leaf. It is not as dangerous as the transliteration of its Khmer name “Amok” might suggest, but it tastes definitely to die for.
Not your regular stir fry! Veggies with all the Thai flavours and an amazing texture. Savoury, without sugar.
Thai Hot and Sour Soup with Coconut Milk
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Tom Yam Curry Paste
Precooked curry paste for Thai soups and noodle dishes, no fancy Thai herbs needed.
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Curry Paste, Thai
Fresh base ingredient for all sorts of delicious Thai dishes
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Peanut Sauce, Thai
Savory dip for fresh or steam cooked vegetables and spring rolls