Mini The Boathouse Thai Cookbook

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Chef Tummanoon Puunchun. Mini The Boathouse Thai Cookbook

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The Boathouse Restaurant and Culinary Workshop

Of the nearly 20 beaches and small coves strung like pearls along the western coast of Phuket, among the most alluring is Kata near the southern end of the island. M.L. Tri Devakul, a prominent Thai architect and developer, first discovered this almost deserted stretch of white sand and clear blue water in the late 1970s and was so struck by its charms that he built a simple thatched-roof holiday house on a nearby hill. Over the years since, the house has undergone many changes and so, with the growth of tourism, has Kata, though in both cases with remarkably little effect on the pristine atmosphere that constitutes so much of its allure.

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Green peppercorns are fresh peppercorn berries that are available still on the vine or bottled or canned in a brine. The peppercorns should be drained and rinsed before use. Thai and European varieties are readily available.

Kaffir lime is a small lime that has a very knobby and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and added to dishes as a seasoning. The fragrant leaves are added whole to soups and curries, or finely shredded and added to salads or deep-fried fish cakes, giving a wonderfully tangy taste to these dishes. They are available frozen or dried in Asian food stores; frozen leaves are much more flavorful than the dried ones. The dried rind can be reconstituted and substituted for fresh.

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