"The name of this dish in Thai is 'red flamed'. And that's literally what should happen when the vegetables hit the wok," says Long Chim and Nahm chef David Thompson. "It should flame and fire and imbue this simple dish with a smoky finish."
Pictured with deep-fried squid with garlic and peppercorns.
Pictured with deep-fried squid with garlic and peppercorns.