Local Thai Chef Makes Fresh, Homemade Curry Pastes And Dishes To Bring Healthy Benefits To His Patrons

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) September 22, 2009 -- Philadelphia, PA – September 23, 2009 – Kenneth Line, a local Thai chef and restaurateur, is creating delicious, fresh curry pastes and authentic Thai dishes that offer a wide array of potential health benefits while searching for ways to keep the calorie count lower than the average meal at another restaurant.

Most Thai restaurants in the United States make their curries from canned products that have been shipped thousands of miles from Thailand, full of preservatives and are often over a year old before consumption. This process depletes many of the health benefits that could otherwise be derived from potent, fresh ingredients. By crafting handmade curry pastes at his restaurant, Chef Line hopes to bring the authentic flavors of fresh made curries to his patrons, while providing them with a multitude of health benefits.

Many of the common herbs and spices he uses in his pastes and dishes include basil, galangal (a cousin of ginger), lemongrass, tamarind, green papaya and mango, fresh dried chilis, organic garlic, shallots, cloves, coriander, cardamom, fresh kaffir lime, and cumin, to name a few. Their known benefits range from aiding digestion, to contributing to a healthy heart, to lowering bad (LDL) cholesterol, to possible anti-aging effects. In addition, the use of fish sauce adds omega fatty acids to the diet, and the use of raw palm sugar provides sweetness without the negative effects of processed white sugar.

“If everyone knew what they were really eating when they ate at most restaurants, most would be inclined to look elsewhere,” Chef Line suggests. “In my kitchen, we constantly look for ways to cut down unnecessary fats and oils and bring fresh ingredients to the table. Maybe instead of two tablespoons of oil here, let’s try a teaspoon instead there. I hand pick everything we cook, every day at the local markets. It’s difficult to hunt down all of the ingredients required for fresh Thai food in cooler climates like Philadelphia, but I stand by what I produce as the highest quality and freshest available – something you don’t see much of in Thai restaurants today.” When talking about preservatives and flavor enhancers, Chef Line jokes, “MSG is persona non grata in my restaurant! If you’re using fresh ingredients and in the proper way, there’s no need to hide the true flavors.”

On most days if you pass through his kitchen you will find Chef Line with mortar and pestle in hand, experimenting with different fresh ingredients to develop a new curry paste or new special dish. You can be guaranteed that whatever he is cooking up, it is healthy, fresh, and captures the essence of fresh Thai cuisine.

For information: www.padthaiphilly.com or
Contact: ken@padthaiphilly.com
Phone: 610-637-0348

authentic Thai     Fresh     healthy food