The recipes we actually cook.
A coconut curry noodle soup built on quick-marinated pork (a shortcut to velveting), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.
A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.
Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to …
A good peanut sauce is perfect with salad rolls and satay.
These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.
This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it …
A bright, uncooked blender sauce of lime, fish sauce, and chili for wings, chicken sandwiches, noodles, and tofu. It’s sour, sweet, and very mildly spicy (according to our family), and doubles as a marinade.
This is our version of a common Thai side.
This is our classic Thai curry, based on a restaurant that closed many years ago.
