Like many of their Asian neighbours, the Thais have a five-flavour system: sweet, sour, bitter (chilli), hot and salty. Hot and sour are thus among the flavours one finds recurring in Thai cuisine. Perhaps it is because of the tropically humid climate that the touch of sourness is a welcome refreshing counterpoint to the ‘hot’ and the bitter, especially of chillies. In any event, the combination is delectable, as in this recipe.
This easy dish can be on the table in less than 30 min