This is an aromatic stew that leans into the sweet spectrum of the palate. An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century. The name of this dish originates from two Chinese words: pah ziah and lou.
Thai food recipes with Garlic
The dish captures the eye with its vivid color – It is beautiful! It is bright! It is happy! – and it fits well within the comfort zone of most westerners. It is not surprising that this dish has made its way to the top of the charts, consistently ranked among the top ten tastiest Thai dishes served abroad.
Stir Fried Chicken with Ginger and Black Ear Mushrooms
ผัดกะเพราหมูสับ – Stir Fried Pork With Holy Basil and Chilies Recipe – excerpt from the book “Classic Thai Stir Fry Dishes” by Thaifoodmaster