Thai Spicy Duck Salad

An intoxicating juxtaposition of flavors, including spicy and salty lime dressing, sweet pineapple, nutty cashews, and lightly smoky duck, make this a salad of the highest order.

Thai Mango Chicken Curry

Thai Mango Chicken Curry - Restaurant quality, extra saucy, thick and creamy, 1/3 less calories, this Thai Red Curry is truly incredible.

Panang curry

Panang curry is one of my favourite Thai curries as it's rich in flavour and packs a little punch. But, if you can't handle the spice, you can just reduce the amount of chillies you use to soften the heat. Enjoy!

Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'

Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week.

Spicy Thai Tofu With Spinach, Basil, and Peanuts From 'Everyday Thai Cooking'

This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.

Chicken Coconut Soup (Tom Kah Gai) From 'Everyday Thai Cooking'

Tom kah gai is a Thai takeout classic, at least in my house. Between the lush coconut milk, tender chicken, and tangy, lemongrass-laced broth, it's serious comfort food. Katie Chin's version in Everyday Thai Cooking exhibits the perfect balance between the richness of the coconut fat and the sour and salty notes from the herbs, lime, and fish sauce.

Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking'

Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the (pre-ground) cooked pork with greens and a few extra vegetables. The authenticity police may cry foul. But just because the dish isn't totally authentic (and, let's be clear, the key items in a good larb—roasted rice powder, chiles, fish sauce, lime, and meat—are all there), doesn't make it an unsuccessful dish in any way. In fact, I ate t...

Duck of Paradise

[Photograph: Sam Sobolewski] Duck is the perfect creative canvas for the home cook. It can be prepared simply or gussied up—wherever your whims may take you. This relatively straightforward pan-seared duck breast is enlivened by my favorite homemade spice rub,...

Thai Red Curry with Chicken

Here's the secret to an AMAZING Thai Red Curry using store bought curry paste in a jar in just 30 minutes. Or make a red curry paste from scratch!