Nam Prik Pao (Thai Chile Jam)

This versatile, savory-sweet roasted chile paste adds umami richness to Thai soups, salads, and stir-fries, or can be used on its own as a spread or dip.

Nam Prik Ong (Thai Pork-and-Tomato Chile Dip)

Ground pork, tomatoes, and dried chiles are the stars of this spicy-savory northern Thai dip.

Gai Pad King (Thai Chicken and Ginger Stir-Fry)

This Thai-Chinese chicken stir-fry is suffused with the warm heat of fresh ginger and the savory punch of soy sauce and fermented soy bean paste.

Shrimp Fried Rice with Nam Prik Pao and Crispy Lemongrass

A quick Thai-style fried rice with shrimp flavored with Nam Prik Pao—Thai chili jam.

Stir-Fried Clams with Thai Chili Jam and Basil

[Photograph: Leela Punyaratabandhu] With Nam Prik Pao and additional juice released from the clams, this stir-fry already packs so much flavor that you may not even need to add any fish sauce. The procedure is quite simple and straightforward. The...

Roasted Red Chili Paste (Nam Prik Pao) From 'Everyday Thai Cooking'

Use this earthy, spicy chili paste in Katie Chin's Chicken Coconut Soup from Everyday Thai Cooking.

Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant With Minced Pork)

A classic Thai-Chinese dish flavored with fermented soybean paste, garlic, fresh chiles, and Thai basil.

Nam Phrig Noom (Northern Thai Pounded Roasted Chili Dip)

If you're anything like me, when you first taste nam phrig noom, the smoky, garlicky, roasted chili dip from Northern Thailand, it's gonna blow your mind. Made with roasted green chilies, shallots, and garlic, it's served as a side dish alongside all sorts of raw and cooked vegetables, boiled eggs, or—my favorite—crispy pork rinds.

Coconut Shrimp / Prawns with Spicy Thai Mango Sauce

Crunchy coconut shrimp / prawns with a spicy Thai MANGO dipping sauce! This sauce is so scrumptious I want to pour it over everything. And really - you could! On cooked meats, seafood, as a salad dressing.....let your imagination run wild!

Thai Pomelo and Shrimp Salad (Miang Som O)

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.