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Thai eggplant (Thai: มะเขือ, RTGS: makhuea) is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. [1] They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine .
This pea sized eggplant is often used in curries and is indispensable in nam phrik kapi, a chilli dip containing shrimp paste, where it is used raw. Makhuea pro มะเขือเปราะ Thai eggplant: About the size of a ping pong ball, these eggplants are used in curries or stir-fries, but they are also eaten raw with nam phrik ...
A Thai steamed curry with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup and topped with thick coconut cream before serving. Ho mok maphrao on ห่อหมกมะพร้าวอ่อน Steamed seafood curry A Thai steamed curry with mixed seafood and the soft meat of a young coconut, here served inside a coconut.
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When it comes to eggplant recipes, there's more than just eggplant parmesan! Here, you'll find party dips, vegetable sides, pasta dishes, and more.
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
Kaeng pa is a highly spicy and watery curry that has a distinctive full taste. Ingredients usually include kaffir lime peel and leaves, lemongrass, green pepper corns, galangal, garlic, pea eggplant and chilli. It was originally prepared with wild boar, but is now more commonly prepared with pork or chicken. [1] [2] [3]
Harissa sauce has that hot chili pepper taste that's a signature of Tunisian cuisine. It's made by blending dried hot chilies, caraway seeds, smoked paprika, salt, garlic, lemon juice and vinegar ...