This Isan curry will seduce you with its simplicity of execution and intense flavors. An authentic and balanced recipe! Serves 2. Curry paste 5 dry, seeded and rehydrated spur chilies (5 to 10 minutes in hot water) 2 fingers of fingerroot 1 lemongrass stem, chopped 4 shallots 4 garlic cloves 1 tablespoon dry shrimps 4 g galangal Sauce 200 g pork loin 100 g coconut cream 400 ml chicken stock 200 g taro stems, peeled, cut into 4 cm x 2 cm lengths 1 kaffir leaf, crumpled Seasoni

Give a try to this little-known vegan recipe, you'll be amazed by its intense flavours ! Serves 2. 1 taro root, peeled and cut in 8 slices 2 tablespoons vegetable oil Peanut-coconut sauce 1 tablespoon red curry paste 200 ml coconut cream 100 ml vegetable stock 1 tablespoon coconut sugar 1 tablespoon light soy sauce 2 tablespoons mushroom sauce 1 pinch salt 2 tablespoons tamarind juice 100 g ground roasted peanuts Marinate the taro slices in red curry paste mixed with half of