Fresh okra pods are best for this recipe, but in a pinch you might be able to use frozen sliced […]
Kaeng phet literally means “spicy curry” (aka red curry) and this dish truly lives up to its name. This is […]
Nam Pla Prik (น้ำปลาพริก) This sauce is so ubiquitous, it’s almost like salt and pepper on the Thai table. Nam […]
Nam prik pao is one of those magical condiments that can be (and is) used for just about everything (just […]
There are many different stories about how drunken noodles, or pad kee mao (ผัดขี้เมา), got their name. Depending on the […]
Prig Gang Kua (พริกแกงคั่ว) (Basic Thai Red Curry Paste) There are two different kinds of “red curry paste”that you will […]
For extra-crispy crunchy breading, fry the chicken twice- once at medium heat to cook the breading and meat, and once […]
Thai sweet chili sauce (น้ำจิ้มไก่, pronounced nam chim kaih) is easy to make yourself, and the home-made version is much […]
In Thai, the word “tom” refers to boiling, while “yum” refers to the spicy and sour flavors, so “tom yum” […]