Slow-Cooker Citrus-Lemongrass Rice Pudding

This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto. Don’t use long-grain or brown rice, which takes longer to cook and requires more liquid. To save time, zest the citrus with a Microplane rasp.

• Cooking spray
• 5-inch length fresh lemongrass, finely chopped
• 3 cups 2% milk
• 3-1⁄2 cups coconut milk (not low fat), well shaken
• 1-1⁄2 cups granulated sugar
• 1⁄2 tsp. kosher salt
• 1-1⁄2 cups uncooked medium-grain white rice, such as arborio, rinsed with cold water and drained
• 1-1⁄2 Tbs. total freshly grated lemon, orange, and lime zest (use a mixture for the best flavor); more for serving (optional)
• 1 tsp. vanilla bean paste or extract
• 1⁄8 tsp. ground cardamom

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle, and secure tightly with kitchen twine. Add to a medium-size, heavy saucepan, along with the milk, coconut milk, sugar, and salt. Stir and bring to a strong simmer over medium-high heat (to prevent curdling, do not let boil).

Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (you want there to be some liquid left). Remove from the heat, discard the lemongrass sachet, and stir in the zest, vanilla, and cardamom.

Let cool slightly, then pour into individual serving bowls, cover, and refrigerate until cold. If desired, garnish with additional zest before serving.

Country-Style Thai Red Curry with Beef, Shiitakes & Edamame

You don’t have to go to Thailand to eat a good Thai curry. You don’t even have to go to a Thai restaurant. Thai curries are easy enough to make at home—even on a busy night—without having to hunt far and wide for exotic ingredients. This easy curry is called country-style because its rustic and simple enough to make anywhere, anytime, using just meat, vegetables, curry paste, and broth or water. There's no coconut milk in a country-style curry, so it has the texture of a hearty soup rather than a stew.

• 1 lb. flank steak
• 5 oz. fresh shiitake mushrooms
• 2 Tbs. vegetable oil
• 3 Tbs. red curry paste, either store-bought or homemade 
• 2-3/4 cups low-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 1-1/2 cups frozen shelled edamame (soy beans), thawed
• 3 Tbs. fish sauce
• 1 Tbs. palm sugar or light brown sugar
• 1/4 tsp. kosher salt; more to taste
• A handful of fresh Thai or Italian basil leaves
• Hot cooked rice or rice noodles for serving
• 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Slice the beef across the grain 1/4 inch thick and then cut the slices into 1-1/2- to 2-inch-long pieces.

Trim and discard the stems from the shiitakes; slice the caps 1/4 inch thick (you should have 1-1/2 to 2 cups).

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Increase the heat to medium high, and add the beef. Spread it in an even single layer and cook undisturbed until it just begins to lose its pink color, about 1 minute. Turn the beef and continue cooking, stirring occasionally to coat it with the curry paste, until most of the beef no longer looks raw, 1 to 2 minutes. Stir the shiitakes into the beef.

Add the chicken broth and stir again. Add half the lime leaves (if using), and bring to a simmer. Simmer gently, stirring occasionally, until the shiitakes are tender and the beef is cooked through, about 5 minutes.

Add the edamame, stir well, and cook for about 1 minute, just to blanch them. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat. Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).

Let rest for 5 minutes to allow the flavors to develop. Season to taste with salt.

Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Panang Curry Beef with Basil

This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section of the supermarket.

• 1 lb. flank steak, halved lengthwise
• 1 13.5-oz. can unsweetened coconut milk (do not stir)
• 2 Tbs. panang or red curry paste
• 2 Tbs. extra-crunchy peanut butter
• 5 tsp. fish sauce
• 4 tsp. dark brown sugar
• 1 medium red bell pepper, very thinly sliced lengthwise
• 1 medium onion, very thinly sliced lengthwise
• 1 cup thawed frozen peas
• 1 cup loosely packed basil leaves, torn
• 1-1/2 Tbs. fresh lime juice

Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.

Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.

Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.

Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.

Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad

When you need a break from the grill, but still want a steak loaded with flavor, this is the dish for you. You can find Thai red curry paste in the Asian section of your supermarket, or try an Asian market, which might have more brand options. Be sure to shake the coconut milk vigorously before you open the can.

• 1-1/2 lb. sirloin steak
• Kosher salt and freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. fresh lime juice
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 6 medium carrots, peeled and grated
• 1/4 cup tightly packed fresh cilantro, roughly chopped
• 1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
• 2/3 cup canned unsweetened coconut milk
• 1 Tbs. Thai red curry paste

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total.

Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.

When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Shrimp in Spicy Thai Coconut Sauce

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

• 2 Tbs. canola oil
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped fresh galangal root or powder
• 1 Tbs. finely chopped lemongrass (use the tender interior only)
• 1 Tbs. finely chopped seeded Thai bird chiles or serranos
• 1 Tbs. finely chopped garlic
• 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
• 3/4 cup well-shaken unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1 Tbs. fish sauce
• 1/4 cup coarsely chopped fresh cilantro

Tip:

Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.

Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.

Som Tam Phonlamai (Thai Fruit Salad)

Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave it out) and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

• 1 generous Tbs. medium-size dried shrimp, rinsed and patted dry
• 1 oz. palm sugar
• 1/4 tsp. water
• 1 small lime (preferably a Key lime), halved through the stem
• 2 fresh Thai chiles, preferably red
• 1 Tbs. lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 Tbs. Thai fish sauce
• 1 oz. peeled, shredded green papaya (about 1/2 cup, lightly packed)
• 14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 8 oz. mixed crunchy, sweet, and tart fruit (such apple, pear, pineapple, green mango, and persimmon), any inedible skin peeled, cut into irregular 1-inch chunks
• 8 to 10 grapes, halved
• 2 oz. cherry tomatoes (about 4), halved, or quartered if very large
• 2 generous Tbs. coarsely chopped unsalted roasted peanuts

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4
tsp. of water, cover the bowl with plastic wrap, and microwave on low
just until the sugar has softened (not liquefied), 10 to 30 seconds.
Pound the mixture in a mortar (or mash it in the bowl) until you have a
smooth paste. Covered, it will keep soft for up to 2 days.

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 2 of the pieces (reserve the remaining lime for another purpose).

Combine the chiles and 1 heaping tsp. (or less if the fruit is very sweet) of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile, 5 to 10 seconds.

Add the 2 lime wedges and pound very lightly and briefly, just to release the juice, then add the shrimp and pound lightly just to release their flavor (don’t smash or pulverize them).

Add the lime juice, fish sauce, papaya, and carrot. The next step is easy but subtle. You want to use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.

Add the fruit, including the grapes, and pound the same way you did the papaya, barely bruising the fruit and definitely not smashing it.

Add the tomatoes and pound lightly, just to release the juice. Taste the salad and if necessary, season with additional lime juice and fish sauce to achieve a salad that’s, in descending order of prominence, sweet from the fruit, spicy, sour, and a little salty.

Finally, add the peanuts and mix well with the spoon. Transfer to a plate, liquid and all, in a low mound, and serve.

Thai Seafood Salad (Yum Talay)

This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle of chile heat.In Thai cuisine, a yum is a hearty dish consisting mostly of meat, fish, or seafood, tossed just before serving with a simple mixture of fish sauce, fresh or dried chiles, lime juice, and herbs and often served atop a bed of salad greens. A yum is a stand-alone dish, perfect for a light main course or even an appetizer. The word yum refers to the action of combining an array of hot and tangy ingredients, and talay is the Thai word for ocean; thus, the mixed seafood version is called yum talay.You can prepare the components in advance but be sure to yum the dressing and seafood right before serving—this is the key to keeping the vibrant flavors distinct.

For the seafood:

• 24 small mussels
• 1 Tbs. table salt
• 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
• 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
• 1/2 lb. sea scallops or bay scallops
• 1/4 lb. fresh or pasteurized jumbo lump crabmeat

Tip:

You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.

For the dressing:

• 6 Tbs. fresh lime juice (from 2 limes)
• 4-1/2 Tbs. fish sauce
• 1-1/2 Tbs. granulated sugar
• 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
• 2 tsp. finely chopped garlic (2 medium cloves)

For the salad:

• 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
• 3 Tbs. thinly sliced shallot (1 large)
• 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
• 1/2 cup halved cherry or grape tomatoes

Tip:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

Cook the seafood:

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high heat. Bring to a rolling boil and cook until the shells have opened, 1 to 2 minutes. Remove from the heat, transfer to a plate, and let stand until cool enough to handle. Discard any unopened ones. Remove the cooked mussels from their shells and put in a medium bowl; discard the shells and cooking liquid.

To cook the remaining seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl with the mussels.

After the water returns to a rolling boil, add the squid and cook just until they become firm and the rings turn bright white, about 1 minute. Scoop them out and drop them into the bowl along with the shrimp and mussels.

When the water returns to a rolling boil, cook the scallops until just cooked through and no longer translucent inside, 1 to 2 minutes for bay scallops, 2 to 3 minutes for sea scallops. Scoop them out and drop into the bowl as well (if using sea scallops, you may want to halve or quarter them first).

Add the lump crabmeat chunks to the bowl of seafood. Set the seafood aside on the counter while you prepare the dressing and other ingredients for the salad.

Make the dressing:

In a medium-large bowl, combine the lime juice, fish sauce, sugar, chiles, and garlic. Stir to dissolve the sugar and combine everything well. Set aside.

Assemble the salad:

Arrange the lettuce on a large serving platter or on individual serving plates as a bed for the seafood.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add the shallots and use your hands or a wooden spoon to gently toss everything well. Add the scallions, cilantro, and mint and mix well again. Scoop the seafood onto the platter or serving plates with a slotted spoon. Toss the cucumber and tomato in the dressing remaining in the bowl and scatter around the seafood. Drizzle any remaining dressing from the bowl over the salad, especially over any lettuce not covered by the seafood. Serve immediately.

Pad Thai with Chicken and Shrimp

Though pad thai is Thailand's iconic national dish, it’s surprisingly easy to make. Even better, the ingredients for this noodle stir-fry are fairly accessible. The only two specialty items are dried rice noodles and fish sauce, both of which are increasingly available at many supermarkets. This version is made even quicker by using leftover roast chicken.For more noodle facts and six additional recipes, read my Guide to Asian Noodles.

• 6 oz.dried Thai rice noodles
• 3 Tbs. canola oil or peanut oil
• 1/2 lb. large shrimp, peeled, deveined, rinsed, and patted dry
• Kosher salt
• 3 scallions (white and green parts), trimmed and thinly sliced
• 3 Thai bird chiles or 1 jalapeño, seeded and finely diced
• 1 Tbs. peeled and minced fresh ginger
• 2 large eggs, beaten
• 2 cups thinly sliced leftover roast chicken (or store-bought rotisserie chicken) 
• 2 cups fresh bean sprouts
• 1-1/2 Tbs. Thai fish sauce
• 1 Tbs. rice vinegar
• 1 Tbs. sugar
• 1/4 cup chopped dry-roasted peanuts
• 1 lime, cut into wedges, for serving

Fill a medium saucepan with lukewarm water. Add the rice noodles, and soak until just tender, about 15 minutes. Rinse well in a colander under cold running water, then drain well. Transfer to a baking sheet lined with paper towels.


Heat 1-1/2 Tbs. of the oil in a large nonstick skillet over medium-high heat until shimmering hot, about 1-1/2 minutes. Sprinkle the shrimp with 3/4 tsp. salt and cook, stirring often, until opaque and firm to the touch, about 3 minutes. Transfer to a large plate.


Add the remaining 1-1/2 Tbs. oil to the skillet and, after a couple of seconds, the scallions, chile(s), and ginger and cook, stirring, until they start to brown, about 2 minutes. Add the eggs and cook, breaking them up with a wooden spoon, until just set, about 1 minute. Add the noodles, chicken, bean sprouts, and shrimp and cook, stirring, until the mixture heats through and starts to brown, about 3 minutes.


In a small bowl, stir together the fish sauce, vinegar, and sugar. Add to the skillet and cook, tossing, for 2 minutes. Serve immediately, sprinkled with the peanuts and with the lime wedges on the side.

Stir-Fried Chicken with Green Beans & Mushrooms

Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve this stir-fry with plenty of long-grain white rice, preferably Thai jasmine rice.

• 6 oz. green beans, ends trimmed, sliced lengthwise into quarters (about 2 cups)
• 3 Tbs. vegetable oil
• 1 Tbs. Thai Flavor Paste
• 1 boneless, skinless chicken breast (6-to 8-oz.), sliced thinly against the grain
• 1 tsp. minced fresh ginger
• 1 or 2 fresh bird chiles or 1 fresh serrano chile or 1 small fresh jalapeño, minced
• 2 Tbs. soy sauce
• 1/2 tsp. sugar
• 1/4 tsp. sea salt
• 8 oz. fresh brown or shiitake mushrooms, stems trimmed, caps thinly sliced (to yield about 21/2-cups)
• 1/4 cup dry white wine

Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for 1 min. Add the Thai flavor paste; stir-fry for 30 seconds to distribute the paste in the oil. Add the chicken and stir constantly until it turns white. Add the ginger and chiles; stir-fry for 30 seconds. Add the soy sauce, sugar, and sea salt; stir-fry for 30 seconds. Add the green beans and mushrooms. Stir-fry to mix and combine. Add the wine and stir until the chicken is cooked, the beans are slightly soft but crunchy, and the mushrooms are soft, 3 to 5 minutes. Serve hot.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 4 cups mixed mesclun greens
• 2 cups coarsely chopped bibb lettuce
• 1 cup very thinly sliced green cabbage
• 1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves, coarsely chopped
• 4 small scallions (white and green parts), sliced into 1-inch lengths
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup very thinly sliced red onion
• 1/2 cup very thinly sliced red bell pepper

For the dressing:

• 2-1/2 Tbs. fresh lime juice
• 2-1/2 Tbs. honey
• 2 tsp. fish sauce
• 1/8 tsp. minced garlic
• 2 Tbs. thinly sliced fresh red or green chile or both (optional)
• Kosher salt and freshly ground black pepper

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

White Sticky Rice with Mango

This dessert is a favorite of the Thais--and quickly becomes so to anyone who tastes it. The coconut cream must be thick and creamy. Making your own is best, but if you use the canned stuff, don't shake the can and use the solid plug of coconut cream at the top.

For the sweet coconut cream:

• 1/2 cup coconut cream
• ½ tsp. rice flour, mixed with a little water or coconut cream to form a paste
• good pinch of salt
• 1/2 to 1 pandanus leaf (optional, but desirable)
• 2 Tbs. white sugar, more to taste

Tip:

You can make your own coconut cream (aka thick coconut milk) or use the thick, solidified portion from a can of coconut milk

For the sticky rice:

• 1 cup white sticky rice
• 6-8 Thai jasmine flowers  (optional)
• 2-3 pandanus leaves (optional)
• 1/2 cup castor (superfine) sugar
• 1-1/2  tsp. salt, to taste
• 1/2 cup thick coconut cream
• 2 Tbs. yellow mung beans
• 2 ripe mangoes
• sweet coconut cream (see below)

Make the sweet coconut cream:

Mix the coconut cream with the flour paste in a small saucepan or brass wok, stirring rigorously to incorporate. Add the salt and pandanus leaf, if using, then bring to the boil, stirring constantly to ensure the cream does not separate. When the coconut cream has thickened, add the sugar and immediately remove the pan from the heat. Stir until the sugar has dissolved. Allow to cool before serving.

Make the sticky rice:

Rinse the rice carefully to remove any excess starch without breaking the grains. Soak it overnight, with 2-3 Thai jasmine flowers, if possible.

The next day, drain the rice, rinse and place in a metal steamer; normally the raw grains of rice cling together, so they rarely fall through the holes, but if you're feeling cautious line the steamer with some rinsed muslin (cheesecloth). Make sure the rice is not piled too high in the center, nor too widely spread. Add a pandanus leaf or two to the water in the base of the steamer, if you like, then steam the rice until tender (test some grains from the area where the mound of rice is deepest); this should take about 45 minutes to 1 hour. During this time, make sure that there is plenty of water in the steamer; if you need to top up the water level, use boiling water so as not to interrupt the steaming. When you check on the rice, wipe dry the inside of the steamer lid before replacing it.

Meanwhile, stir the sugar and salt into the coconut cream until dissolved. When the rice is cooked, remove from the steamer and place in a glass or ceramic bowl, then pour over the prepared coconut cream and stir to incorporate fully. (It is important that the rice is still piping hot, so it will more completely absorb the coconut cream and become rich and glistening.) If you like, you can plunge a knotted pandanus leaf into the rice and dot the surface with a few Thai jasmine flowers. Cover and set aside in a warm place for 15 minutes before serving. Some cooks like to swaddle the bowl in a towel to keep it warm and snug!

While the rice is settling, soak the mung beans in water for about 5 minutes then drain well. Dry-roast the mung beans over a low heat in a small, heavy-based pan or a wok, shaking often, until they are golden brown and smell nutty. Remove from the heat and, if necessary, crush coarsely using a pestle and mortar or an electric grinder.

To serve:

Peel the mangoes with a sharp knife, then cut the flesh away from the central stone into cheeks. Cut each cheek crosswise into five or six slices.

Divide the rice among four bowls, then place a sliced mango cheek alongside and cover with a spoonful or two of sweetened coconut cream. Sprinkle with the mung beans and serve.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup Panang curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1-1/2 cups bite-size Chinese long bean pieces
• 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
• 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
• 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
• 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
• Whole Italian or Thai basil leaves, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad

When you need a break from the grill, but still want a steak loaded with flavor, this is the dish for you. You can find Thai red curry paste in the Asian section of your supermarket, or try an Asian market, which might have more brand options. Be sure to shake the coconut milk vigorously before you open the can.

• 1-1/2 lb. sirloin steak
• Kosher salt and freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. fresh lime juice
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 6 medium carrots, peeled and grated
• 1/4 cup tightly packed fresh cilantro, roughly chopped
• 1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
• 2/3 cup canned unsweetened coconut milk
• 1 Tbs. Thai red curry paste

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total.

Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.

When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Pork with Rice Noodles, Scallions, and Chile

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.

• 8 oz. wide rice (pad thai) noodles
• 1/4 cup fresh lime juice (from 2 medium limes)
• 3 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar
• 2 Tbs. vegetable oil
• 1 lb. ground pork
• Kosher salt
• 1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
• 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
• 1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 2 Tbs. chopped peanuts

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.

Rice Noodle & Beef Salad with Mint & Peanuts

A real crowd-pleaser, this is an interesting salad because the dressing is used to rehydrate the vermicelli, making them soft and at the same time pumping loads of flavor into what can be very boring noodles. Use more mint and chile if you like a bigger flavor.

For the salad

• 1 lb. boneless beef top sirloin
• 1/2 tsp. freshly ground pepper
• 1 tsp. toasted sesame oil
• 1 Tbs. sugar
• 2 Tbs. Thai fish sauce
• 7 oz. rice vermicelli
• 3 Thai shallots, finely sliced
• 3 garlic cloves, finely sliced
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup fresh Thai basil leaves
• 1/3 cup fresh cilantro, chopped
• 1-1/2 oz. yard-long beans, chopped (about 1/3 cup)
• 1 cup roasted peanuts, chopped

For the dressing

• 1 Tbs. rice vinegar
• 4 small red chiles, chopped
• 2/3 cup sugar
• 2 garlic cloves, crushed
• 1 cup hot water
• 7 Tbs. Thai fish sauce
• 2-1/2 Tbs. lime juice
• 1 small carrot, cut into a julienne

Put a cast-iron ridged grill pan over high heat and let it get really hot (about 10 minutes). Cut the beef into long, thin strips and season with the pepper and sesame oil. Lay the beef strips in the pan and do not touch them until they start to smoke. Then turn them over and leave to cook a minute longer.

Combine the sugar and fish sauce in a mixing bowl. Transfer the beef into the mixture and toss well (the fish sauce works in place of salt and gives great flavor). Let cool.

To make the dressing, heat the vinegar in a pan. Remove from the heat and add the chiles, sugar, garlic, and warm water, then the fish sauce, lime juice, and carrot julienne.

Put the rice vermicelli in a large bowl. Pour the sauce over it and let soak until the vermicelli is soft. Drop in the shallots, garlic, herbs, and yard-long beans, then add the beef and mix together. Sprinkle with the chopped peanuts, toss, and serve.

Som Tam Phonlamai (Thai Fruit Salad)

Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave it out) and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

• 1 generous Tbs. medium-size dried shrimp, rinsed and patted dry
• 1 oz. palm sugar
• 1/4 tsp. water
• 1 small lime (preferably a Key lime), halved through the stem
• 2 fresh Thai chiles, preferably red
• 1 Tbs. lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 Tbs. Thai fish sauce
• 1 oz. peeled, shredded green papaya (about 1/2 cup, lightly packed)
• 14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 8 oz. mixed crunchy, sweet, and tart fruit (such apple, pear, pineapple, green mango, and persimmon), any inedible skin peeled, cut into irregular 1-inch chunks
• 8 to 10 grapes, halved
• 2 oz. cherry tomatoes (about 4), halved, or quartered if very large
• 2 generous Tbs. coarsely chopped unsalted roasted peanuts

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4
tsp. of water, cover the bowl with plastic wrap, and microwave on low
just until the sugar has softened (not liquefied), 10 to 30 seconds.
Pound the mixture in a mortar (or mash it in the bowl) until you have a
smooth paste. Covered, it will keep soft for up to 2 days.

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 2 of the pieces (reserve the remaining lime for another purpose).

Combine the chiles and 1 heaping tsp. (or less if the fruit is very sweet) of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile, 5 to 10 seconds.

Add the 2 lime wedges and pound very lightly and briefly, just to release the juice, then add the shrimp and pound lightly just to release their flavor (don’t smash or pulverize them).

Add the lime juice, fish sauce, papaya, and carrot. The next step is easy but subtle. You want to use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.

Add the fruit, including the grapes, and pound the same way you did the papaya, barely bruising the fruit and definitely not smashing it.

Add the tomatoes and pound lightly, just to release the juice. Taste the salad and if necessary, season with additional lime juice and fish sauce to achieve a salad that’s, in descending order of prominence, sweet from the fruit, spicy, sour, and a little salty.

Finally, add the peanuts and mix well with the spoon. Transfer to a plate, liquid and all, in a low mound, and serve.

Thai Basil and Cumin Lemonade

If my son ever decides to have a lemonade stand, I’d like to think I’d have some influence over his product. If so, this would be my suggestion for our collaborative effort: a refreshing, fragrant beverage suitable for all ages. Seriously, I’m pretty sure this is a get-rich-quick idea for a small business, so if you want to steal it and start a Thai Basil and Cumin Lemonade stand, by all means, go for it. 

• 2 cups fresh lemon juice
• 1-1/2 cups water
• 1-1/2 cups sugar
• 2 fresh sprigs Thai basil, plus leaves for garnish
• 2 Tbs. sliced ginger
• 2 tsp. cumin seeds
• Ice

In a large pitcher, combine the lemon juice, water, sugar, Thai basil, and ginger.

Put the cumin seeds in a small dry sauté pan over low heat and toast until just aromatic, about 2 minutes. Immediately add the warm cumin seeds to infuse the lemonade with the cumin flavor and stir to dissolve the sugar. Refrigerate until fully chilled, about 30 minutes.

To serve, mix again and pour over ice. Garnish with Thai basil leaves.

Sii Khrong Muu Yaang (Thai-Style Pork Ribs)

When most Americans hear “pork ribs,” they imagine either the sauce-slathered, falling-off-the-bone version that’s the centerpiece of so many backyard barbecues or those you’d demolish at some great dive in Memphis, the meat coming away with a gentle tug from teeth. These ribs, the kind you’d find at booze-heavy, grill-focused Thai establishments, are decidedly different. Cut across the bone into pieces just a few inches long and marinated in a Chinese-influenced mixture of whiskey, honey, and ginger, they’re grilled over charcoal until they’re just tender—not spoon-tender, not falling-off-the-bone tender. Or to put it less generously, as some do, they’re too chewy. These ribs, to be clear, are not chewy. They just don’t disintegrate when your teeth hit them.

• 6 Tbs. honey
• 2 Tbs. Thai thin soy sauce
• 2 Tbs. Shaoxing wine
• 1 Tbs. finely grated ginger
• 1/2 tsp. Asian sesame oil (look for brands that are 100 percent sesame oil)
• 1/4 tsp. ground white pepper
• 1/8 tsp. ground Ceylon or Mexican cinnamon
• Pinch grated nutmeg
• 2lb. pork spareribs, cut lengthwise across the bone into 2-inch-wide
  racks by your butcher (most Asian butchers sell them already cut)
• 2 Tbs. hot water

Marinate the ribs

Whisk 2 Tbs. of the honey with the soy sauce, Shaoxing wine, ginger, sesame oil, pepper, cinnamon, and nutmeg in a bowl until the honey has dissolved. Put the ribs in a large resealable bag, pour in the marinade, force out the air, and seal the bag. Put the bag in the fridge to marinate, turning the bag over occasionally, for at least 2 hours or as long as overnight.

Cook the ribs

In a small bowl, stir together the remaining 4 Tbs. of honey with the hot water until the honey has dissolved. You’ll brush the ribs with this mixture when they’re almost finished cooking.

To cook the ribs on the grill (highly recommended): Prepare a charcoal grill to cook at 200°F to 250°F. If your grill doesn’t have a firebox, which allows for easy indirect cooking, push the coals to one side of the grill and form them into a mound. Add the ribs, meat side up, to the area of the grill rack opposite the charcoal. Rotate the grill top if possible so the vents are directly over the ribs, open the vents, and cover the grill. Positioning the open vents above the ribs will pull the charcoal smoke toward them, giving the ribs an especially smoky flavor.

Cook the ribs, flipping the racks over occasionally and rotating them 180 degrees when you do, until they’re a mahogany color with crisp, slightly charred edges, 2 to 2-1/4 hours, adding more charcoal as necessary to maintain the temperature. (Pinch a piece off the corner. The meat should be tender with a slight pleasant chewiness, not falling off the bone.) Thirty minutes or so before they’re done, begin brushing the ribs with the honey mixture every 10 minutes or so.

To cook the ribs in the oven: Preheat the oven to 250°F. Put the ribs on a foil-lined baking sheet, leaving at least an inch between the two racks. Bake for 2 hours, turning the rib racks over and rotating the baking sheet once or twice. Increase the heat to 300°F. Brush the ribs with some of the honey mixture and continue baking, brushing them every 10 minutes or so, until the ribs have a lacquered, mahogany surface and the meat is tender with a pleasant chewiness, not falling off the bone, 30 minutes to 1 hour more.

Transfer the ribs to a cutting board, let them rest for a few minutes, then slice them into individual ribs and serve.