With travel restrictions still in place one way we've been experiencing the world (besides news, films, zooming...) is through food. Well before I spent several months in Tokyo, with stops in South Korea and Thailand on my way back to Europe, Asian cuisines were high on my list, but it wasn't until we stayed in Chiang Mai, did I learn some of the tastier techniques.
The secret to whipping up authentic dishes is having the right ingredients at hand and happily, Paris has no shortage of small (and large) Asian supermarkets. But many ingredients - ginger, coconut milk, soy sauce, green onions, hot pepper flakes, garlic, curry paste, basmati - can be found anywhere and don't require a special trip to Chinatown. All of the recipes in today's post use skinless chicken breasts (look for poitrines de poulet), best from local butcher shops. - BPJ
Above: a Japanese hot pot w/chicken slices, green onion, sweet potato
Below: Thai coconut chicken aubergine curry w/brown rice; spicy Korean garlic chicken w/basmati
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Recipes June newsletter
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Recipes June newsletter
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