Lemongrass

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

Serve this aromatic chicken with a side of Yellow Rice.

Strawberries and kiwi wedges are threaded onto lemongrass skewers for a fun garnish. To make the skewers, cut a four-inch piece from the tough end of a lemongrass stalk, then peel away the outer layers until only a 1/4-inch-diameter skewer remains. (Look for lemongrass in the produce section of some supermarkets and at Asian markets.)

Great for a summer party, this recipe doubles easily, and most of the elements can be done ahead. "This dish exemplifies the lively and engaging nature of the Vietnamese table," says Mai Pham, "the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce." Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier.

Nasi Kerabu
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It's also important to use a fine-quality rice — what you can buy at most supermarkets will yield mediocre results.

Nahm Takrai This lightly sweetened drink, served with both lunch and dinner in Thailand, is very cooling with spicy foods.

Rice sticks turn up in soups in many parts of Asia. This recipe was inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle parlor on Bayard Street in New York City.

Can be prepared in 45 minutes or less.

This dish, which is called Vietnamese Fajitas at Kim Son restaurant in Houston, works well as an appetizer or as a main course.

If you're short on time, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced. There will be some curry paste left over after making the jungle curry and steamed catfish. Simply stir the remainder together with unsweetened coconut milk to give chicken, shrimp, or mussels a Thai spin. Active time: 1 1/2 hr Start to finish: 1 1/2 hr

If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken. This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and Coconut Sauce .

Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

Active time: 40 min Start to finish: 1 1/2 hr While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.

"On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "I'm a big fan of mussels and was especially fond of their version, with coconut-curry sauce. I'd like to have the recipe so that I can enjoy it again before my next visit." Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.