Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
This quick and easy Thai-style chicken and long bean stir-fry flavored with fish sauce, chilis, and kaffir lime comes together in under fifteen minutes and uses a simmering/reducing technique that packs in the flavor without overwhelming your kitchen with smoke.
I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes.
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.
A variation of the classic Northern thai hot and sour salad made with shimeji mushrooms.
A five-minute, one-skillet meal that combines luffa gourd with eggs, lightly seasoned with fish sauce.
A 20-minute salad that combines classic Thai flavors with gently poached salmon.
Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make.
This is a streamlined version of the famous Thai steamed pumpkin custard -- you know, the kind where you steam a whole pumpkin along with the custard filling, the kind that isn't as easy to make as many recipes want you to think (I'll talk more about this in due time). You get pretty much the same taste out of it without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything.
A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets.
Tender pumpkin cooked in a sweet coconut cream.
A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies
We're taking Tom Kha Gai, the famous Thai coconut chicken soup, and changing it up. We're removing the "gai" (chicken) from both the name and the dish, doubling the amount of mushrooms, adding to it the bouncy udon noodles which is very Thai (just kidding), and replacing the source of salinity from the traditional fish sauce to salt (I personally don't think Tom Kha seasoned with soy sauce is palatable, but YMMV). We're also switching from chicken broth to vegetable broth.
An easy Thai yellow curry with chicken, potatoes, and a side of quick-pickled cucumbers and shallots.
A lean tuna salad flavored with lemongrass, shallots, chilies, and fish sauce.
A quick Thai-style fried rice with shrimp flavored with Nam Prik Pao—Thai chili jam.
Crisp, tart American apples actually go very well with this Thai dip. Sweet and salty with a little heat from the fresh chilies, when combined with the tart apple, it forms that sour-salty-sweet-hot flavor combination that people love about Thai food.
A quick red coconut curry with tender salmon and crisp fennel, flavored with peppers and basil.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.