Use a mortar and pestle for the most authentic route to Thai curries, and you’ll get a killer arm workout, too.
When it comes to green curry paste, there’s a much greater difference in quality between homemade and store-bought. That’s because it features fresh chiles rather than dried. Green curries made…
This curry is a treat for all your senses. The fresh curry paste gives the dish an appetizing green hue while fragrant Thai basil has an appealing aroma. Of course,…
Fresh turmeric gives this curry paste an attractive goldenrod hue and a peppery, pleasantly bitter flavor. Fewer chiles in the paste mean this is a mild curry.
Because of its relative mildness, yellow curry lends itself well to vegetables. Use whatever vegetables are in peak season, and blanch them before adding to the curry sauce so that…
You won’t find this curry in many Thai restaurants in the States, but it’s a popular choice among Bangkok residents. The sauce is thick and velvety thanks to a generous…
This fundamental curry is the “mother” paste for almost all other Thai curries. You also can use it to make the Red Curry with Pork and Watercress.
Once coconut milk settles, a thick, semisolid cream rises to the top. That layer can be scraped off and whipped into an airy dessert topping, a vegan alternative to whipped…
Extracting fresh coconut milk from its shell may take a little elbow grease, but the delicious results are worth the effort.
This summery soup takes advantage of peak corn season with cobs simmered to build a deeply flavorful base balanced with the creamy, fragrant coconut milk.
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