Panang Curry with Pork and Vegetables

Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.
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 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 1/8-inch-thick slices fresh ginger or galangal
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup chopped bok choy (2-inch pieces)
  
  


• 
  
  3/4 cup sugar snap peas, strings removed
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Cucumber strips or wedges, 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 pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.


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

Peas and Carrots with Lemon, Dill, and Mint

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

• 
  
  1-2 medium lemons
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced fresh mint
  
  


• 
  
  1 tsp. minced fresh dill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 bunches small young carrots, preferably with tops (about 2 lb.)
  
  


• 
  
  8 oz. fresh sugar snap peas, trimmed and strings removed
  
  

Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper.

Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.

Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.

Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.

Potato Salad with Garlic Scapes, Snap Peas, and Scallions

When the wild piles of curly, corkscrewed garlic scapes pop up at the farmers' markets in June, set the ubiquitous garlic bulb aside and try them in this creamy potato salad. The scapes’ gentle garlic notes enhance the subtle sweetness of the potatoes and peas. 

• 
  
  3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 lb. garlic scapes, pods and tips removed
  
  


• 
  
  6-1/2 oz. sugar snap peas, trimmed and cut on the diagonal into 1/2-inch pieces (1-1/2 cups)
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. plain rice vinegar
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/3 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/3 cup chopped fresh mint
  
  

Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.

Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.

When the potatoes are just cool enough to handle, scrape their skins off with a paring knife and cut them into 3/4 to 1-inch pieces. Toss them in the vinegar-salt mixture, and then stir in about half of the dressing. Add the scapes, peas, scallions, herbs, the remaining dressing, and salt and pepper to taste and mix well. Let cool to room temperature before serving.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Summer Vegetable Tempura

Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you have any dipping sauce left over, it’s also delicious with steamed or grilled vegetables, dumplings, or egg rolls.

• 
  
  2/3 cup soy sauce
  
  


• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. packed dark brown sugar
  
  


• 
  
  4 to 6 cups vegetable oil
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  1 cup lager beer, such as Budweiser
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. small okra, trimmed (about 12)
  
  


• 
  
  3 oz. sugar snap peas, strings removed (about 1 cup)
  
  


• 
  
  3 oz. medium green beans, trimmed (15 to 20)
  
  


• 
  
  3 1/2 -inch-thick rounds of eggplant, cut into quarters (about 3 oz.)
  
  


• 
  
  1 medium carrot, cut on a sharp diagonal into 1/2-inch-thick oblongs (about 4 oz.)
  
  

In a small bowl, stir the soy sauce, vinegar, sesame oil, ginger, and brown sugar until the sugar is dissolved.

Add enough vegetable oil to a 14-inch flat-bottom wok (preferably seasoned carbon steel) to measure 1-1/4 inches deep; heat over high heat until the oil registers 365°F on a deep-fry thermometer.

While the oil heats, whisk the flour, beer, and 1 tsp. salt in a medium bowl until smooth. Working in batches of about 10 pieces, add vegetables to the batter and stir until just coated.

Using wooden chopsticks or tongs, carefully add the first batch of battered vegetables, one at a time, to the oil. Fry, turning the pieces halfway through cooking, until light golden, 1 to 2 minutes. Using a metal skimmer, strainer, or slotted spoon, transfer the vegetables to a plate lined with paper towels. Repeat in batches of 10 vegetables until all are fried, adjusting the heat as needed to maintain the oil temperature. Serve immediately with the soy-ginger dipping sauce.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.