Try Thai next potluck
St. Margaret’s next Global Cuisine Potluck on Saturday, Sept. 13th, provides a chance to experiment with a cooking style both tasty and healthy. And since we’ve scheduled this feast during harvest season, many of our ingredients will be super fresh and from our own gardens. Come to the party. It starts at 6.
“Thailand, like Italy, is a country of many regional cuisines,”writes Mark Bittman, New York Times food columnist. “There are areas that feature cumin, cloves, cinnamon, nutmeg and other spices we associate with India; areas where an abundance of chilies makes the food fiercely hot, and still others that rely heavily on fresh green peppercorns. The country’s geography insures that there is no one true Thai cuisine.”
Some Thai dishes are similar to curries, he explains, but even though they may contain curry powder, “they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical dish might feature a mixture of garlic, shallots, chilies, lime leaf, sugar and galangal (or ginger).”
Bittman’s recipes for “Shrimp in Yellow Curry,”“Vegetarian Rice Noodles with Basil,”“Stewed Spicy Chicken with Lemongrass and Lime,”and “Lemongrass-Ginger Soup with Mushrooms”are in the folder on the Time and Talent Table. Help yourself. Or choose one of Nan Cobbey’s recipes from the Pantawan Cooking School she attended in Chiang Mai, Thailand. Among others, you will find: “Green Curry with Chicken and Coconut Milk,”“Spicy Salad with Grilled Pork,”“Pantawan Papaya Salad,”“Pineapple Fried Rice with Cashew Nuts.”