Category Archives: Thai Food Recipes
Bright and Spicy Shrimp Noodle Salad
A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber. This recipe, which is like a pared-back version of Thai yum woon sen, is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long. Ingredients⅓cup fresh
Nhoam Trey Mhasamout (Grilled Halibut Salad)
“In most Cambodian households this dish relies on the earthy flavors of fresh fish caught from the Mekong River, which are then sun-dried and smoked over an open flame,” writes Chanthy Yen, the chef at Touk and at Parliament Pub & Parlour in Montreal. Since we don’t have access to fish from Cambodia, we’ve adapted
Coriander Chicken
Ingredients:1⁄4 cup vegetable oil2 medium yellow onions, peeled and thinly sliced2 cloves garlic, peeled and minced1 (1”) piece fresh ginger, peeled and minced1 tsp. minced fresh hot green chile (serrano or thai)10-12 curry leaves6 tsp. ground coriander seeds1 tsp. freshly ground black pepper1⁄4 tsp. cayenne1⁄4 tsp. turmeric2 pinches ground cinnamon2 pinches ground cloves2 pinches ground
Caramelized Black Pepper Chicken From Charles Phan
Photo by Julia Gartland Prep time 10 minutes Cook time 15 minutes Serves 4 Author Notes At his legendary Slanted Door restaurant in San Francisco, Charles Phan serves Caramelized Claypot Chicken made with the traditional Vietnamese kho (or dry-braise) technique, using a small amount of fish sauce caramel to simmer the chicken and aromatics. In
Spicy Indian Cabbage-and-Potato Curry (Bund Gobhi Aur Aloo Ki Subzi)
Ingredients:3 tbsp. canola oil1 1⁄2 tsp. cumin seeds1⁄2 tsp. red chile powder, such as cayenne1⁄2 tsp. ground turmeric3 small green Thai chiles or 1 serrano, sliced 1/2″ thick2 Indian or regular bay leaves1 small red onion, quartered and cut into 1/4″ wedges1 1⁄2 lb. Yukon Gold potatoes, peeled, quartered, and sliced 1/4″ thick4 plum tomatoes
Vietnamese BLT Wraps
To prepare rolls: Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a clean cutting board to cool, then chop. Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce and 1 tablespoon lime juice in a
North Sumatran Sambal Andaliman
Be the first to rate & review! Sambal are spicy condiments found across Indonesia (and Malaysia and Singapore). Rahung Nasution, a Batak chef and adventurer, shared the recipe for this powerfully refreshing sambal of green chiles, salt, and andaliman, the juicy green local relative of numbing Szechuan peppercorns, pounded together. Spicy, salty, and sour flavors
Sizzling Pancakes
Make the dipping sauce: Using a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside. Make the pancakes: Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in
Stir-Fried Greens with Garlic and Chile
This recipe for spicy stir-fried amaranth, a hearty, sustaining green with a flavor similar to spinach, gets a triple dose of heat from dried Thai chiles, chile powder, and pleasantly numbing Szechuan peppercorns. If you can’t find amaranth, the recipe also works with a variety of different kinds of leafy greens, including chrysanthemum greens or