#gluten-free-option
5 viral recipes tagged #gluten-free-option.
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Thai Green Curry — Kaeng Khiao Wan
Thailand's fragrant 'sweet green curry': a green chilli-and-herb paste fried in cracked coconut cream until the oil splits and the kitchen smells of kaffir lime, then simmered with chicken, Thai aubergines and basil. Creamy, aromatic and gently fiery — built on the balance of salty fish sauce, sweet palm sugar and lime-leaf perfume.
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Bouillabaisse — Provençal Fish Stew
Marseille's legendary fish stew: a fragrant broth built on fennel, tomato, saffron and orange zest, in which a mix of fish (and often shellfish) is gently poached. Traditionally served in two courses — the saffron broth with rouille-topped croutons first, then the fish — it began as a fishermen's dish made from the day's unsold catch, and became a glory of Provençal cooking.
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Soto Ayam — Indonesian Turmeric Chicken Soup
Indonesia's golden comfort soup: a clear chicken broth fragrant with turmeric, lemongrass and ginger, ladled over rice vermicelli, shredded chicken, boiled egg and bean sprouts, then showered with fried shallots, celery and a squeeze of lime. Every region has its own version; this is the bright, aromatic clear-broth soto ayam, served with sambal and crackers.
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Som Tam — Thai Green Papaya Salad
The fiery, addictive salad of Thailand's northeast: shreds of crisp green papaya pounded in a clay mortar with garlic, chillies, lime, fish sauce and palm sugar, plus tomatoes, long beans and a handful of peanuts. Som tam is hot, sour, salty and sweet all at once, with a bruised-not-blended texture that only a mortar and pestle gives. Made to order and eaten with sticky rice, it's the taste of a Thai street stall.
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Injera — Ethiopian Sourdough Flatbread
The soft, spongy sourdough flatbread at the heart of every Ethiopian and Eritrean meal: a naturally fermented teff batter poured onto a hot griddle and cooked on one side until it sets into a tangy, pliable, holey pancake. Injera is plate, utensil and bread all at once — you tear off pieces to scoop up stews (wot) and vegetables spread over a communal platter. Its slight sourness and airy 'eyes' come from days of wild fermentation.