From well-known favorites such as Green Curry to regional specialities like Gaeng Gai Chian Rai (Northern Chicken Curry) and Stuffed Curry Mussels, celebrated Thai chef Vatcharin Bhumichitr presents 50 of Thailand's best curries selected from his bestselling The Big Book of Thai Curries, The Big Book of Noodles, and Stylish Thai in Minutes. The gorgeous photographs and useful hints and tips help you dive straight into cooking your own authentic curries at home. The secret to a good Thai curry is a fresh curry paste, made with aromatic ingredients. Vatch begins by teaching you how to create a range of these zingy mixtures of herbs and spices, which form the heart of nearly all Thai dishes, before going on to demonstrate how they can be used in delicious and healthy curries. With a great range of vegetable, fish, and meat-based curries, from the sumptuous Roast Duck with Lychee Curry to the fresh and tasty Stir-fried Spicy Seafood, there is a wealth of flavor and spice to choose from.

Author Biography

Vatcharin Bhumichitr was born and educated in Bangkok. He moved to London in 1976 and later started a business importing Thai food and ingredients before opening his first restaurant in 1980 and going on to become one of the UK's premier Thai restaurateurs and chefs. His previous books include The Big Book of Thai Curries, The Big Book of Noodles, and Stylish Thai in Minutes. He now runs resorts in Koh Samui and Chiang Mail, where he offers cooking courses and art classes. To learn more about Vatch or to contact him, visit www.vatchthailand.com