Meat Dishes

The majority of meat dishes in Thailand are curries, but curries of such breadth and subtlety that to lump them all together under a single name – and that a name of Indian origin – seems invidious. Thai curries are based on wet pastes, rather than dry spice mixtures, with chillies, garlic, shallots, ginger or galangal the predominant flavourings. Fresh lemon grass and coriander are often included, and coconut milk is what marries the various ingredients together.