Everyday Paleo Thai Cuisine – Paleo Cookbook Review
Everyday Paleo – Thai Cuisine
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Overview of Book:
If you love Thai food, then this book is definitely for you. It’s got everything from oyster sauce (page 58) to mango sticky rice (page 218) and green curry (page 136).
Sarah Fragoso of Everyday Paleo travelled throughout Thailand and her recipes are filled with authentic spices and flavors. There’s even a section at the end about her family’s travels through Thailand. I especially loved reading about the different cooking classes she took and the markets they visited (it really reminded me of my visit to India where I took 3 cooking classes in a week!).
Who This Book is For:
Any food lover would love this book. Thai cuisine is simly delicious, and I totally agree with Sarah’s statement at the beginning of the book: “The combination of sweet, savory, salty, and spicy; the smell of fresh kaffir lime, lemongrass, and galangal; the creaminess of coconut milk and the tartness of tamarind – they all make my heart sing with joy.”
However, I would say that this book isn’t great if you’re on the Paleo Autoimmune Protocol (Thai cuisine often involves lots of chilies).
Note also that some of the dishes call for rice or rice noodles, but Sarah helpfully indicates Paleo substitutions like cauliflower rice or kelp noodles instead.
At the beginning of the book is an entire chapter on Thai Ingredients, Substitutions, and Kitchen Tools. I love discovering new ingredients, and so I found this chapter fascinating.
There are detailed drawings and descriptions of the common basil varietals used in Thai cuisine (I had no idea there was more than one type of basil!) as well as the countless types of chilies!
The chapter goes into many of the ingredients used in authentic Thai cooking, and since many of those ingredients are hard to find in American supermarkets, Sarah explains what ingredients could be used as substitutions.
Top 3 Recipes:
1. Stir-Fried Rice Noodles Recipe
I’ve long loved Pad Thai, and the Stir-Fried Rice Noodles recipe (page 120) is a Paleo version of the traditional dish (you can make it with rice noodles or shredded green or napa cabbage).
2. “Peanut” Sauce Recipe
Chicken satays just don’t taste the same without a good peanut sauce. That’s why this “Peanut” Sauce recipe (page 68) is my second favorite recipe. It uses roasted cashews or almonds instead of peanuts.
3. Red Curry Recipe
With so many curry recipes to choose from in the Paleo Thai Cuisine cookbook, it was hard to pick one, but for now, I’ll go with the Red Curry recipe (page 132).
Disclaimer: I received a copy of this book for free for review purposes. I received no other compensation, and this review is based on my own opinion. Note that some links on this page (and throughout this website) are affiliate links.