Anybody who cooks Thai food has to grapple with this classic sooner or later. There seem to be as many recipes as cooks. I used Nancie McDermott's recipe from Quick and Easy Thai, which can be found here.
I cooked it with shrimp and pork. It made a tasty assemblance of varied ingredients; the fresh lime juice added a lot to it. The chore of chopping up peanuts with a regular knife made me wonder if maybe I should cave in and get a food processor.
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