Thailand: The Cookbook Review

"This recipe comes from the Southern province of Nakhon Si Thammarat, which is located in the Gulf of Thailand. The four major flavors of Thai cuisine are highlighted here again through palm sugar (sweet), dried chilies (spicy), tamarind (bitterness), and shrimp paste (salt). As I mentioned earlier, spicy dishes like this are served with steamed or raw vegetables that downplay the heat factor."