Thai food is a vibrant cuisine, famed for its sharp, fresh flavors.Bursting with variety, its dishes may be chile hot, zesty with lime,or creamy with coconut. The diverse choices that Thai cookingoffer are due to the regions of Thailand offering different methodsof cooking and types of dishes according to their climate, history,
and culture. This book will introduce you to all these exciting stylesFrom pad thai to pork dumplings, angler fish kabobs to hot and soursoup, there are 38 recipes to awakenyour palate and let you begin tomaster the secrets of creating great-tasting Thai-style food.

Introduction
Equipment
Key ingredients
Basic flavorings
Curry pastes
Appetizers
Spicy Thai pockets
Hot and sour soup
Crab, pork, and chile fritters
Stir-fried shrimp with garlic
Vegetable and black bean egg rolls
Crispy pork dumplings
Chicken satay skewers with peanut sauce
Shrimp wraps
Roasted sticky chicken wings
Crab won tons
Main Meals
Angler fish kabobs with red bell peppers and shrimp
Green chicken curry
Spicy beef with black bean sauce
Chili shrimp with garlic noodles
Crispy roast duck and pickled plums
Gingered chicken with cashews and scallions
Ground pork kabobs with sweet chili dipping sauce
Main Meals continued
Mixed fish and coconut curry
Masaman curry
Roast pork with pineapple
Vegetarian
Cauliflower, broccoli, and cashew salad
Mixed mushrooms with spinachand bean sprouts
Crispy vegetable stir-fry salad
Chunky potato and spinach curry
Peanut tofu skewers
Butternut squash curry
Eggplant curry
Sweet-and-sour salad
Red curry with mixed leaves
Rice and Noodles
Pad Thai
Egg-fried rice with shrimp and bell peppers
Red roasted pork with peppered noodles
Thai fish cakes with coconut rice
Chile rice with stir-fried beef
Squid and shrimp laksa
Chicken curry with fried noodles
Spicy chicken kabobs with cilantro rice
Spring vegetable rice
Index