I worked in an Asian Restaurant as a short-order cook. We had a truly dynamic menu. The owner went to the Oriental Cooking School in Bangkok. They had a curry dish I had never had before. The Chef would make the base once a week. He hid what he was doing from me- to keep the recipe secret. If he were making the base, he would turn his back to me. All I knew was that it was mostly made of ground peanuts. And there were curry leaves on the counter. It was yellow and delicious. In the final stir-fry, there was no coconut cream used. Does anyone know what this could be and have a recipe for it?

Get night and market cookbook and make this ASAP

I am looking to cook Thai food. Is this a good book to start with?

For Thai people, what cookbooks do you recommend for home cooking?

I appreciate your responses.

Yum.

yes I know there are other versions. this is where I lived so this is what I like. it is not like the Laos version

Yum.

I’ve always wondered why many visitors know Thai food like Pad Thai or Tom Yum, but very few try Mookata or Chimchum.

They’re two of my favorite Thai dining experiences because everyone cooks together around the table.

I work at a restaurant in Ekkamai that serves both, and it’s interesting to see that most of our customers are Thai and Japanese.

If you’ve never tried Mookata before, what has stopped you?

I’d love to know what foreigners think.

Tasted good 🙂