turando

Hi, We ate at a Thai restaurant the other day and had beef in penang curry and it was really yum! The beef was very tender - was wondering if anyone knew what cut of meat is usually used by restaurants and how they get it tender? I'm sure they've done somethign to it to make it tender as I've noticed the same thing in Chinse restaurant meat as well. Thankyou!

Thankyou for the recipe links. I will need to go shopping now! I have some prawn shells already saved in the freezer so they would be good for the soup. I think I should be able to get anything locally from the Asian shops. We have a lot of them around. I think there is even a Thai specific one a few suburbs away. Just FYI I'm in Melbourne, Australia.

Hi, There are a couple - panang curry / hot and sour prawn soup and some type of green curry I prefer spicy dishes as opposed to sweet. Thankyou!

Hi, Thankyou for the Mae Ploy recommendation. I've seen their pastes at the asian stores. Right now it is boiling hot weather so they would be useful for a quick meal!

Hi, I'm new to Thai cooking - fell in love with some of the dishes we had at a Thai restaurant and then I read all 26 pages of this thread and the dishes look amazing! I'm not new to cooking but am new to Thai. Is there any particular cookbooks that would be a great start point for me? I don't mind making pastes etc so it doesn't have to be quick and easy or total beginners. I'm looking for about 2-3 cookbooks to get at the start Thankyou!