I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention &
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the
I love massaman, green curry, red curry, yellow curry, etc. Can any of these be made quickly at home with only 4-5 ingredients?
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped
I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this a
I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a
Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers m
I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants
On a whim I bought some tamarind at the grocery store this week. I'm most familiar with it from the dish Pad Thai. My idea at the time was that I would "do some
Really, that's all I want to know. Whenever I try to make it with the store bought "dry" noodles and soak my dish comes out terribly. What are the best sauces
I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask.
I have several recepies which call for cracking coconut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture whe
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a
I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras.
I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gra
I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes go
I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and
What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather