Thai recipes | The Independent
If you can handle the heat, these recipes from Rosa’s Thai founder Saiphin Moore will keep you warm this winter
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If you can handle the heat, these recipes from Rosa’s Thai founder Saiphin Moore will keep you warm this winter
Saiphin Moore, founder of Rosa’s Thai, discusses the food of her motherland and shares a recipe for her signature dish at her home in Wapping.
5 small (or 2–3 large) garlic cloves 1 1⁄2 tablespoons palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tablespoons Thai fish sauce (or 2 teaspoons salt) 1⁄2 medium green papaya, peeled and shredded 1 carrot, shredded Advertisement Method In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, bea...