Thai Chicken Salad With Peanut Chili Dressing

While at work, rolling up some Thai-Vietnamese summer rolls–those delicious, fresh, light appetizers made from rice paper wrappers filled with crisp bean sprouts, fragrant herbs, earthy bean sprouts, rice noodles, and for non-vegetarians, shrimp, I came up with an idea for a nice, cooling salad to run as a dinner special later. It came about […]

A Thai Stir Fry Full of Flavor: Pork and Gai Lan with Shallots, Garlic and Chilies

I have been craving gai lan something fierce for two weeks, but sadly, our local Asian market hasn’t had any. So, while we were in Columbus buying supplies for Morganna’s better late than never 18th birthday party, I picked up gai lan. I am glad I bought extra, because I want to make this recipe […]

A Thai-Indian Curry: Kaeng Kari Gai

The history of Thai curry making is a subject that is still being written. There are many theories as to the origins of Thai curries, but no one knows if one or all of them are true; I suspect that the development of Thai curries has had a great many influences, and that there is […]

Thai Tomato Basil Salad

This is not a traditional Thai dish. But, it tastes so good, it doesn’t really matter. And really–I suspect that real live Thai folks would like it, and would make it, if they had the ingredients readily available. So, even though it came from my own culinary imagination, I still call it, “Thai.” It is […]

Massamun Curry with Chicken

Massamun Curry with Chicken is the very first Thai curry I ever tasted. The name comes from “Musselman,” an archaic term for a Muslim (Muslimman) or Arab, and it is theorized that the recipe was inspired by the cookery of Arab/Persian Islamic spice merchants and traders who came to Thailand in the 16th century. However, […]

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