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Curry Kanchanaburi.

 

What do you think. The taste will be.

 

I know that I taste Curry Kanchanaburi each of you will be.

 

I would like to mind or not.

 

When the advent of land Burptis.

 

 City of Rayong, Trat region Chantaboon inevitably ponders curry spicy water.

 

Mix spices and herbs rich in forests on high mountains in the center of the region.

 

 So that the head Erew. Bud Light แgegking cardamom powder dry until dry forest plantation assemble and coriander flowers and wonderful flavor since ancient times.

 

 Curry, a low dust. Combined with tight coarse paste bards of the East. Basil and pungent aroma.

 

I created a special flavor the Baroque unforgettable one.

 

 

         For the people of Central Indian Curry is not spicy like you remember it.

 

Originally tend to cook with dried seeds from the garden outside some pretty big red elephant Amphawa district, Samut Songkhram.

 

Root canal and soft paste. Mild flavor. Galangal, lemongrass and kaffir lime skin pungent smell is here.

 

 

          Land Southerner told him. Curry of the water you are cooking pepper seeds mixed with curry paste mixed number is much lower.

 

Mix turmeric and shrimp paste and fresh tasting meat. When cooked aroma of fresh curry leaves, often only called "pepper".

 

Or rake leaves, cumin (Tree basil) can be cooked as curry leaves, cumin. Have a great spicy tang.

 

Sometimes even more intense pungent onion soup with the basil.

 

          However, you still have not forgotten. "Curry town Kan" is strictly prohibited.

 

How land border with Thailand in the north this consideration. Native forest cooking carne extremely

 

The spicy chili Karen - dried basil wild and nasty. Besides the savory taste of wild meat with eggplant nasty nasty smooth the ancient breed.

 

A dry curry is a classic.

 

          When I first fried curry storehouses wild Kan cooked by authentic ancient tradition.

 

I could not sneak in mind - this is a real "curry" or "Pad" water well told?

 

          When serving, pour rice. Fried noodles or white wine fermentation. Mix until at Hot mess. Fry salt pork with roast venison.

 

Guzzling boiled sandwhiting smoke impregnated by a few tablespoons. Even more sharply folded neck until shut down. Heated until the sweat soaked ..

 

          It is suffering the bestowing of an audience I like to eat Curry true.