From Scratch, All of It

Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen.  That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile.  With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has…

By a Nose

Aroma draws us to a dish, inviting anticipation of the delights just around the corner.  This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the…

Not Even in Restaurants

For the longest time, Thailand kept its secret.  For centuries, in fact.  There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla.  Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose.  However, it also…

Jeweled Ingredients

Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay…

(Almost) Everybody Loves Peanuts

Not just people, either.  Pigs have an affinity for the nut, which makes up a major part of their diet.  Unsurprisingly, perhaps, pork and peanuts pair particularly well.  It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens.  Today’s offering is one such inspiration, this one from…

At Last, Competition

Until this weekend, Lamb Tagine filled the kitchen with the most magnificent aroma ever.  It was narcotic.  Suddenly, tough, a new contender appeared yesterday, meaning to take the title all for itself.  Tom Kha Gai (Thai Chicken Coconut Soup) just might do it too, loaded with enough beautiful aromatics to rocket it to the top.…

From the Source

Sure, readers have offered suggestions before, enriching these pages in the process, but when one of you suggested a dish she savored while living in Thailand, schedules were rearranged to give it a try.  Come on, Southeast Asian cuisine, and a personal recommendation at that?  Absolutely! Originally, this week was slated to bring a dessert,…

Street Scene, Lampang

Dusk.  Shadows stretch to the setting sun and are absorbed in the day’s last burst of brightness.  As night approaches, the streets surge with pedestrians and the market already is thronged.  A thousand sounds and conversations compete for your attention. Yet, above it all, a beguiling aroma drifts your way.  A mere hint at first,…

Then You Have the Chiang Mai Cut

More than just a cut, this week you’ll find pork spareribs after a Thai preparation.   The recipe lists, unimaginatively, as Thai Spareribs, but the finished product has so much more to recommend it.  When Bon Appetit published these instructions in its February 2011 issue, ribs’ future appearance here was destiny.  Besides, isn’t barbecue among…

Thai, Just for the Halibut

How does a cold-water northern fish find its way onto a Thai menu?  Bad lack for the fish in the end, but it must’ve enjoyed itself along the way, basking in Thailand’s warm, sun-glistened sapphire waters.  Winter just melts away in the balmy equatorial seas.  Sounds appealing, doesn’t it? In fact, dreams of a tropical…