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Pad Krapow (Basil Stir-Fry)
The distinctive flavor of this easy and tasty Thai stir-fry comes from holy basil. The basil is a must in Pad Krapow, even though the other ingredients are interchangeable.
Som Tam (Thai-Style Green Papaya Salad)
Green papaya shreds should be gently pounded and tossed in the mortar's basin to allow the salad's crisp crunch to be preserved while the shreds absorb the sweet, salty, sour, and spicy paste.
Panang Curry
The powerful combination of red chili, lime, galangal, garlic, shallots, cumin, and kapi (shrimp paste) gives this creamy Thai coconut milk curry its unique flavor.
Pla Pad Cha (Thai Fried Fish with Spicy Chile Sauce)
This simple recipe from Watcharapong Tanabat, chef at Ging Grai in Chiang Mai, Thailand, adds pungency to crisp, supple snapper fillets with a blend of white and brined green peppercorns.
Pad See Ew
Thai classic, rightfully so, is this thoroughly caramelized skirt steak stir-fry with noodles and Chinese broccoli.
Lap Mu (Northeastern Thai Pork Salad)
With acidity from the lime, salinity and umami from the fish sauce, and nutty depth from the toasted rice powder, this northeastern Thai pork salad has a sour taste that gradually turns salty
Nam Khao Tod (Crispy Rice Salad)
The spicy fresh ginger in this Night + Market meal by Kris Yenbamroong gives the salad a welcome crunch and brightness. After the rice has cooled and cooked, it is seasoned with curry paste, generously coated with rice flour
Grilled Chicken Wings with Jaew
The skin of the wings has time to render and sear while the wings are kept juicy through low and slow grilling. Jaew is a sour and sweet chili sauce that packs a powerful punch of heat.