Green onions make all the difference in this new take on a popular Thai soup.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.