A few months ago Mafe and Filippo went to NY, they gifted me a few tiny packs of red thai paste. Dried red chillies, lemongrass, garlic, shallot, galangal, kaffir lime, coriander, shrimp paste, sweet basil leaves, cumin, pepper… this is NY, a bunch of cultures, smells and dreams intertwined in a unique place!
I had a great fun in working it out with a pinch of Italy by my side…wok: leeks, carrots, spring onions, aubergine, chinese cabbage (cooked separately); steamed: edamame, renkon (cooked separately)
Warm sauce: red thai paste, coconut milk, fresh and dried marjoram, fresh chervil, dried tomatoes, paprika, grated black pepper, ginger powder, dehydrated citrus, chilean raisins, assorted seeds…some quinoa or amaranth chips would fit, but I went for whole wheat bread (no traces of sauce left in my plate…!)
Red thai stuff could work great for a squid or codfish a la plancha… one of these days we’ll have a try!
Food preparation and picture by myself, Riccardo Rama de Tisi