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4
Easy
Published 2014
I am always reluctant to include the name of a country in a recipe title, in the same way that I always steer clear of the word ‘authentic’, unless I really know my onions, so to speak. I think it’s prudent, as I have seen a lot of pan-global horrors called such things as Mexican chicken or Japanese spicy noodles, which would no doubt have the residents of said country weeping and beating the ground, howling with laughter.
I am no expert in Thai cooking, but my offering is both deli
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