Known for its fragrance as much as its flavour, Thai food is delicate, bold, and delicious, but has the reputation of using exotic, hard-to-find ingredients that require a tracking device to locate in the store. Spice Root shows us the way in this recipe.
Josh Cecchine of Spice Root
Thankfully we have Josh Cecchine, Executive Chef at Spice Root, to create a wonderful Thai experience for us right here in Squamish. Also, a recipe below for a dish you can create at home without the need to run all over town sourcing elusive ingredients.
His Route to Thai Food
His indirect route to Thai food started at a young age making tomato sauces in an Italian kitchen, via stints as a roofer (where the money was good but the work was awful, he said), a phase building log homes, some time at a local golf course, and finally a home at Spice Root.
Drawn initially to Thailand’s beaches and full-moon parties, he vacationed there for a short while but found himself seeking out the food there instead.
Amazed by the diversity of the dishes and subtle regional variations, he returned inspired and enthused, ready to recreate some of the dishes he’d tried.
When cooking Thai food, you’ll find yourself squeezing a lot of limes. To get the most juice from your limes, slice the lime into three pieces. Do so by making two cuts along either side of the core. This will ensure ease of squeeze and a maximum yield.