This Thai cookbook was given to us years ago by my mother-in-law. It is rare to find thai vegetarian cook books, and ones with such delicious recipes. What we love about this book is how simple the ingredients are, yet how sublime the flavours. The two dishes we make regularly are the chickpea curry and the fried curried rice.
We are big fresh chilli fans (and miss them dearly in the cape), but what is interesting about these dishes is the heat comes from pepper as opposed to chillies.
We recently made these dishes for a friend’s birthday, along with thai son-in-law eggs.