Duncan's Thai Kitchen Season 2 Episode 10 The Deep South

Duncan's Thai Kitchen season 2 episode 10, "The Deep South," takes viewers on a culinary tour of Thailand's southern region. With a focus on seafood and spicy flavors, the episode features traditional dishes such as khao yum (a rice salad with fresh herbs and vegetables) and gaeng som (a sour and spicy fish curry).

Duncan, the host and chef, starts his journey by visiting a fishing village where he learns about the techniques and tools used by local fishermen. He then heads to the market to pick up fresh ingredients for his dishes, including some exotic fruits and vegetables not commonly found in other parts of Thailand.

The first dish on Duncan's menu is khao yum, which he prepares using a variety of ingredients such as lemongrass, kaffir lime leaves, and toasted coconut flakes. He explains that the dish is typically eaten during the Songkran festival (Thai New Year) and is meant to symbolize the coming together of different flavors and textures.

Next up is gaeng som, a spicy and sour curry made with fish and a variety of vegetables such as bamboo shoots and green beans. Duncan explains that the dish originates from the Malay Peninsula and is popular in both Thai and Malaysian cuisine.

Throughout the episode, Duncan also introduces viewers to some lesser-known dishes such as pla tuu (sun-dried mackerel), which is a staple in southern Thai cuisine, and a refreshing drink called nam taan sod (made with palm sugar and lime juice).

As always, Duncan provides insightful commentary on the history and culture behind the dishes he prepares, and shares tips and tricks on how to achieve the perfect balance of flavors and spice levels.

Overall, "The Deep South" is a mouth-watering and informative episode that showcases the unique flavors and ingredients of Thailand's southern region. Whether you're a fan of spicy food or just love learning about different cuisines, this episode is sure to satisfy your taste buds and your curiosity.