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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Thai green curry paste — lemongrass, galangal, chili
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Thai green curry paste — lemongrass, galangal, chili
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Line a baking sheet with parchment paper; lightly coat with cooking spray. Combine sugar, corn syrup, and 1/2 cup water in a medium heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer reaches 335°. Remove from heat; stir in cashews and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan, spreading evenly. Cool completely (about 2 hours); break into pieces.