Red Curry Paste

Red Curry Paste

David Thompson making Curry. He’s cooking Red curry, Green curry, Massaman and Chili jam

David Thompson is the Australian-born chef of nahm in Bangkok. David is also an author and widely acknowledged authority on Thai cooking. His internationally acclaimed cookbooks include Thai Food and Thai Street Food. David first lived Thailand in the late eighties for several years before returning to Sydney where he opened Darley Street Thai in 1991 which was voted ‘Best Thai Restaurant’ by the Sydney Morning Herald eight years in a row. David followed this up in 1995 with Sailors’ Thai. Next came nahm London, where David secured the first-ever Michelin star for Thai cuisine in 2002. Two years ago, he moved back to Bangkok and opened nahm. In April 2012, nahm was among the ‘World’s 50 Best Restaurants’ award by the UK industry publication, Restaurant magazine.

In 2013 David will be releasing a range of signature Thai Curry Pastes in Australia, as well as launching a new television series internationally. This will take viewers on a spicy trail of Thai street food.

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