Category Archives: Thai Food Recipes
Garlic Scape Beef Satay with Garlic Scape Satay Dip
Photo by James Ransom Prep time 3 hours Cook time 10 minutes Makes 6 skewers Author Notes A few years ago, for the first time, I noticed vendors at the local farmers market selling garlic scapes. I had heard of scapes, but never used them and as I am intrigued by anything garlic related, I
Indian Spiced Chilled Minted Pea Soup
Makes About 4 cups Author Notes This recipe has roots in, believe it or not, homemade baby food. When my kids were babies, I’d puree whatever we were eating to feed them, which yielded exciting flavor combinations such as chicken with yam and pear with spinach and edamame. The only problem with cultivating a palate
Spicy Coconut Chicken Stew with Corn
Cook Mode (Keep screen awake) Ingredients 2 tablespoons canola oil 3 shallots, thinly sliced 2 fresh Thai chiles, thinly sliced One 15-ounce can unsweetened coconut milk 1/2 cup chicken stock or low-sodium broth 1/4 cup fresh lime juice Kosher salt Pepper 1 pound shredded rotisserie chicken (4 cups) 1 1/2 cups fresh corn kernels (from 2
Not-Quite-Authentic Kimchi
Photo by Julia Gartland Makes About 3 quarts Author Notes I developed this recipe after I moved back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive away from my house. Nearby restaurants are no good, either; their kimchi is missing that characteristic funk. So I made a version that used
Baanhgajor Lagot Gahori (Pork Belly with Fermented Bamboo)
Ingredients:2 tbsp. mustard or canola oil1 (1 1/2-lb.) piece boneless, skinless pork belly, cut into 1″ strips, about ½” thick10 small green Thai chiles or 5 serranos, halved1 small red onion, quartered and thinly sliced6 cloves garlic, mashed into a paste1 (2″) piece ginger, peeled and mashed into a paste1⁄2 tsp. ground turmericKosher salt, to
Layered Blackberry-and-Turmeric Lemonade
This spritzy, summery drink from Julia Momose, bar manager of Oriole in Chicago, is a showstopper with its distinct pink and yellow layers. It’s also incredibly versatile: Swap in raspberries or strawberries for the blackberries, double the recipe for a crowd, or serve the homemade soda and the turmeric-spiked lemonade on their own.
Cornbread Stuffing With Sausage and Corn Nuts
Step 1Preheat oven to 325°. Divide 3 lb. cornbread, cut into small pieces (about ¾”; 14–16 cups) evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.Step 2Meanwhile, cook 1½ lb. breakfast
Thai red chicken curry
Methodstep 1Blend all the curry paste ingredients together in a food processor with 2 tbsp water and ¼ tsp salt until smooth.step 2Heat the vegetable oil in a medium saucepan over a medium heat and fry the curry paste for 2-3 mins until fragrant. Spoon in 3 tbsp of the coconut milk and tip in
