Khamtane Signavong’s Lemongrass and Sweet Basil
Photographs by Ken Martin
Written by Alison Plummer

*Share the Thai passion for life and good food through the pages of Lemongrass and Sweet Basil with recipes by Khamtane Signavong and photographs by Ken Martin. Published by New Holland, RRP $39.95, Lemongrass and Sweet Basil has 144 pages of recipes, techniques and information and is available at bookshops, at the Arun Thai Restaurant, 28 Macleay Street, Potts Point, Sydney and online - see below for details.

About Lemongrass and Sweet Basil
Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of Thai food. Lemongrass and Sweet Basil features recipes from the kitchens of Khamtane Signavong’s Arun Thai Restaurant in Sydney, Australia. Based on Royal Thai Cusine, Kham’s food is true to Thai traditions yet has moved from the highly decorative and intricately carved presentation to a modern approach.

The key to successful Thai cooking is using the best and freshest produce you can find and in balancing flavours to achieve the special Thai taste. In Lemongrass and Sweet Basil, Kham shares over 50 recipes from the Central, Northern, Isan and Southern regions of Thailand which he revisited on a number of occasions with photographer Ken Martin in the preparation of the book.

Divided into regions, this cookbook is lavishly illustrated to give a strong sense of Thai food and the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion while the vibrant food photography reflects the Thai love of strong colour. Kham’s personal notes on taste and travels in Thailand add a special quality and further insight into life in Thailand.

Spicy, salty, sweet and sour
Understanding the balance of these tastes is the first step towards creating Thai dishes.

Spicy - chillies, peppers, fresh and dried spices, shallots, garlic
Salty - fish sauce, soy sauce, dried shrimps, shrimp paste, salt
Sweet - coconut milk, sugar, fruit
Sour - lime juice, tamarind, vinegar, vegetables

Thais love to eat in groups sharing dishes and the recipes in Lemongrass and Sweet Basil are intended to serve four people as part of a Thai meal where four or more dishes are served.

The tastes of Thailand
Central Thailand - Coconut milk and red and green curry pastes are essentials in many dishes of Central Thailand including the famous green chicken curry. Prawns are widely used and duck is a favourite. Some of the famous Thai soups come from the Central region including Tom Yum Goong (King Prawn Soup with Chill and Lime) and Tom Kha Gai (Chicken And Coconut Soup). At the heart of the region is Bangkok where East meets West and the old world meets the new with many exciting dining options.

Isan, the Northeast - this is Kham’s own region and he lived beside (and in!) the mighty Mekong River which separates Thailand and Laos. Isan food is fresh and uncomplicated with strong flavours. Sticky rice is a staple and salads are like the Laotian larbs but duck and fish are chopped rather than minced as they are in Laos and mixed with fresh mint, spring onions, chillies, lime juice and ground, roasted rice. Signature dishes include Crying Tiger grilled beef served with hot, spicy sauce and the famous Papaya Salad.

Northern Thailand - mountainous and very fertile, this is the meeting place of many cultures and the site of the first kingdoms of Siam. Chang Mai is the focal point, the base for mountain treks and touring. Two of the most famous local dishes are Gaeng Hanglay (Beef Curry) and Khao Soi (Chiang Mai Noodles).

The South - home of sensational fresh seafood, yellow fish curry, shrimp paste and fish sauce all used in happy abundance. Hot with chilli and pungent with spices introduced by coastal traders. Gaeng Mussaman ( Mussaman Beef curry) is a spicy curry with Islamic origins while Gaeng Leung Pla is the spicy yellow fish curry and Khao Mok Gai is a chicken curry made with cinnamon, cloves, turmeric and served with saffron rice.