Thai food lovers will recognize this soup as the classic tom yaam goong. In its homeland the dish would have far more hot chilies. We've toned down the heat for newcomers to this cuisine, but veterans can add more chilies to make this soup as incendiary as they wish.
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.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.