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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Kaeng Khiao Wan Nuea (Green Curry with Beef)
by Tourism Authority of Thai

This spicy beef curry recipe was submitted by the Tourism Authority of Thailand and is a fragrant and wonderful dish.

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Kaeng Khiao Wan Nuea (Green Curry with Beef)

Recipe Submitted by the Tourism Authority of Thailand

2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces
1 tablespoon sliced galangal (kha) or fresh ginger
1 teaspoon cumin
1/2 cup fresh cilantro/coriander root (rak phak chi)
8 garlic cloves
10 green Thai chilli peppers (phrik khi nu)
10 jalapeno peppers (phrik chi fa)
1 teaspoon shrimp paste (kapi)
1/4 teaspoon minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml) coconut milk
1 pound (450g) beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml) fish sauce (nam pla)
1 tablespoon chopped shallot
3 tablespoons sugar
1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-krut)
1/4 sweet basil leaves (bai horapha)
Red jalapeno pepper (phrik chi fa daeng) for garnish

Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.

Recipe and photos reprinted with permission from the Tourism Authority of Thailand, which is a beautiful and informative site about the culture, history, and food of Thailand. There is a huge amount of useful information about traveling to and in Thailand, sightseeing, festivals, and much more for anyone planning on visiting "The Land of Smiles".