Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Green Papaya Salad

There are many versions of this spicy north-eastern Thai vegetable salad that is traditionally made, crushed and dressed in a wooden pestle and mortar. Green papaya salad is always eaten with rice: steamed sticky rice or occasionally jasmine rice dressed with coconut cream and sugar. A stall selling grilled pork or sweet pork can usually be found nearby--it is the perfect companion.

• 
  
  3 garlic cloves, peeled
  
  


• 
  
  Good pinch of salt
  
  


• 
  
  2 Tbs. roasted peanuts, coarsely crushed
  
  


• 
  
  2 Tbs. dried prawns, rinsed and drained
  
  


• 
  
  2 slices or small wedges of lime (optional)
  
  


• 
  
  6 cherry tomatoes, quartered
  
  


• 
  
  2 snake beans, cut into 1 cm (1/2 in.) lengths
  
  


• 
  
  4-6 bird’s eye chiles (scuds), to taste
  
  


• 
  
  2 cups shredded green papaya, from about 1 small papaya
  
  


• 
  
  3-4 Tbs. shaved palm sugar, to taste
  
  


• 
  
  2-3 Tbs. fish sauce
  
  


• 
  
  2-3 Tbs. lime juice
  
  


• 
  
  1 Tbs. tamarind water
  
  


• 
  
  Steamed rice and raw vegetables, to serve
  
  

Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste. Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the bird’s eye chiles, barely crushing them. The more they are pounded, the hotter the dish--and how hot you want it is up to you. Add them earlier if you’re after revenge.


Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand. Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.


Place about 1 cup of steamed rice on each plate. Spoon over the green papaya salad and eat with fresh raw vegetables, such as cabbage, green beans and betel leaves.

Cucumber, Basil, and Peanut Salad

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. fresh lime juice
  
  


• 
  
  1 tsp. fish sauce
  
  


• 
  
  1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
  
  


• 
  
  1/4 cup torn basil leaves (preferably Thai basil)
  
  


• 
  
  1/4 cup coarsely chopped salted peanuts
  
  

In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.

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.

Thai Green Curry with Pork and Eggplant

Green is the hottest of all Thai curry pastes, thanks to the fresh green chiles that give it its color. This combination of green curry paste with pork and eggplant is a classic combination.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup green 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
  
  


• 
  
  1 cup bite-size Japanese or Chinese eggplant pieces
  
  


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


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  1 cup sliced cabbage (1-inch-wide bite-size strips)
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or 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
  
  


• 
  
  1-1/2 cups bite-size Chinese long bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  
  


• 
  
  1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  
  


• 
  
  Whole Italian or Thai basil leaves, 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 Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


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

Thai Red Curry with Pork

Fresh baby corn, carrots and strips of cucumber for garnish all add a pleasantly crunchy texture to this curry.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup red 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. boneless pork shoulder, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


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


• 
  
  1 cup bite-size pieces fresh baby corn
  
  


• 
  
  1 cup stemmed, halved or quartered shiitake mushrooms
  
  


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


• 
  
  Cucumber strips or wedges, for garnish
  
  


• 
  
  Whole fresh cilantro leaves, 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, carrots, and ginger and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the baby corn and shiitakes and continue to simmer until everything is tender and cooked through, about 3 more minutes.


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 and cilantro leaves.

Panang Curry with Chicken, Asparagus, and Mushrooms

Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk, more for garnish
  
  


• 
  
  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. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  1-1/2 cups bite-size asparagus pieces
  
  


• 
  
  1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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 chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles and a drizzle of coconut milk.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow 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
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


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


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), 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 carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes 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 add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Thai Red Curry with Beef and Kabocha Squash

This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup red 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 cup sliced kabocha squash (1/4-inch-thick bite-size slices)
  
  


• 
  
  1 cup bite-size green bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


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


• 
  
  1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1 cup bite-size pieces fresh baby corn
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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 kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.


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

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 
  
  4 cups mixed mesclun greens
  
  


• 
  
  2 cups coarsely chopped bibb lettuce
  
  


• 
  
  1 cup very thinly sliced green cabbage
  
  


• 
  
  1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
  
  


• 
  
  1 cup fresh mint leaves
  
  


• 
  
  1 cup fresh cilantro leaves, coarsely chopped
  
  


• 
  
  4 small scallions (white and green parts), sliced into 1-inch lengths
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/2 cup very thinly sliced red onion
  
  


• 
  
  1/2 cup very thinly sliced red bell pepper
  
  

For the dressing:

• 
  
  2-1/2 Tbs. fresh lime juice
  
  


• 
  
  2-1/2 Tbs. honey
  
  


• 
  
  2 tsp. fish sauce
  
  


• 
  
  1/8 tsp. minced garlic
  
  


• 
  
  2 Tbs. thinly sliced fresh red or green chile or both (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce

Thai soy sauces have a flavor that’s distinct from Chinese or Japanese sauces, and are an important element in this slow-cooked duck dish. Chef Ricker uses both thin or “white” soy sauce, which is light and transparent, and the thicker, stronger black variety.

For the pet pha lo

• 
  
  1 oz. dried shiitake mushrooms
  
  


• 
  
  1 cup Thai thin white soy sauce
  
  


• 
  
  Scant 1/3 cup Thai black soy sauce
  
  


• 
  
  2 oz. rock sugar or granulated sugar (scant 1/3 cup)
  
  


• 
  
  4 stalks lemongrass, bottoms and top 4 inches trimmed, outer layers discarded, and smashed with side of a chef's knife
  
  
  
  


• 
  
  1 stalk celery, trimmed and cut into 3-inch lengths
  
  


• 
  
  1 oz. ginger, peeled and thinly sliced
  
  


• 
  
  1 Tbs. cilantro stems, smashed with side of a chef's knife
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  1-1/2-inch piece cinnamon
  
  


• 
  
  1 star anise
  
  


• 
  
  4 bay leaves
  
  


• 
  
  2 lb. duck legs (about 4), skin removed; rinsed in cold water
  
  

For the chile dipping sauce

• 
  
  3 oz. mild fresh yellow chiles, such as Fresnos, gueros, or Hungarian wax peppers, seeded and cut crosswise into 1/4-inch slices (about 1 cup)
  
  


• 
  
  1 tsp. thinly sliced cilantro stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 cloves garlic, peeled and halved lengthwise
  
  


• 
  
  1 cup white vinegar
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Make the pet pha lo

Put the shiitakes in a medium heatproof bowl and cover with 2 cups of boiling water. Soak until very soft, about 1 hour. Using a slotted spoon, transfer the mushrooms to a 5-1/2- to 6-quart pot. Slowly pour the soaking liquid through a fine sieve into the pot leaving any silt in the bowl.

Add 5 cups water, both soy sauces, the sugar, lemongrass, celery, ginger, cilantro, peppercorns, cinnamon, star anise, and bay leaves to the pot and stir to blend. Add the duck legs and bring to a simmer. Lower the heat, cover, and cook until the meat comes off the bone very easily with a tug of tongs but isn’t dry or falling off the bone, about 2 hours.

Make the chile dipping sauce

Have ready a medium bowl of ice and water. Bring a 3-quart pot of salted water to a boil. Add the chiles and cook just until they have lost their raw texture and flavor, about 45 seconds. Drain, transfer to the ice water to cool completely, and drain again.

Pound the cilantro stems and 1-1/2 tsp. salt in a mortar and pestle to a coarse paste, about 15 seconds. Add the garlic and pound until blended, and then add the chiles and pound until you have a coarse paste, about 1 minute. Stir in the vinegar and sugar until the sugar is fully dissolved. (Alternatively, you can make the sauce in a food processor.) Transfer the sauce to a medium bowl and set aside.

Remove the duck legs from the pot. Reserve the cooking liquid, if desired, for another use. Serve the duck legs with the dipping sauce.

Pork with Rice Noodles, Scallions, and Chile

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.

• 
  
  8 oz. wide rice (pad thai) noodles
  
  


• 
  
  1/4 cup fresh lime juice (from 2 medium limes)
  
  


• 
  
  3 Tbs. fish sauce
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
  
  


• 
  
  1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
  
  


• 
  
  1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  


• 
  
  1/2 cup chopped fresh mint
  
  


• 
  
  2 Tbs. chopped peanuts
  
  

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow 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
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


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


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), 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 carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes 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 add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow 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
  
  


• 
  
  3/4 cup bite-size green bean pieces
  
  


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


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  14 oz. extra-firm tofu, drained and cut into bite-size pieces
  
  


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


• 
  
  3/4 cup oyster mushrooms, pulled apart into bite-size pieces
  
  


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


• 
  
  Lime 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 green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.


After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


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 lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 
  
  4 cups mixed mesclun greens
  
  


• 
  
  2 cups coarsely chopped bibb lettuce
  
  


• 
  
  1 cup very thinly sliced green cabbage
  
  


• 
  
  1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
  
  


• 
  
  1 cup fresh mint leaves
  
  


• 
  
  1 cup fresh cilantro leaves, coarsely chopped
  
  


• 
  
  4 small scallions (white and green parts), sliced into 1-inch lengths
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/2 cup very thinly sliced red onion
  
  


• 
  
  1/2 cup very thinly sliced red bell pepper
  
  

For the dressing:

• 
  
  2-1/2 Tbs. fresh lime juice
  
  


• 
  
  2-1/2 Tbs. honey
  
  


• 
  
  2 tsp. fish sauce
  
  


• 
  
  1/8 tsp. minced garlic
  
  


• 
  
  2 Tbs. thinly sliced fresh red or green chile or both (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

Thai Red Curry with Beef and Kabocha Squash

This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup red 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 cup sliced kabocha squash (1/4-inch-thick bite-size slices)
  
  


• 
  
  1 cup bite-size green bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


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


• 
  
  1 lb. beef strip steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1 cup bite-size pieces fresh baby corn
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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 kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.


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

Grilled Eggplant Noodle Bowl

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  7 oz. flat, wide (pad thai) rice noodles
  
  


• 
  
  2 scallions, sliced
  
  


• 
  
  1/4 cup mirin
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped salted peanuts
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Bring a large pot of water to a boil over high heat.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Cook the rice noodles according to package directions until tender.

Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.

In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.

Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

Thai Green Curry with Pork and Eggplant

Green is the hottest of all Thai curry pastes, thanks to the fresh green chiles that give it its color. This combination of green curry paste with pork and eggplant is a classic combination.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup green 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
  
  


• 
  
  1 cup bite-size Japanese or Chinese eggplant pieces
  
  


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


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  1 cup sliced cabbage (1-inch-wide bite-size strips)
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.

Thai Red Curry with Tofu & Vegetables

This fragrant quick curry uses canned or jarred curry paste; if you want this curry to be truly vegetarian, be sure to check the label, as some curry pastes contain shrimp paste. 

• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  3 Tbs. red Thai curry paste
  
  


• 
  
  2 cups snap peas, trimmed and cut in half on the diagonal
  
  


• 
  
  2 large shallots, thinly sliced (about 1 cup)
  
  


• 
  
  1 medium red bell pepper, thinly sliced into 2-inch-long strips
  
  


• 
  
  One 13.5- to 14-oz. can coconut milk
  
  


• 
  
  6 wild lime leaves (magrut or kaffir lime; optional)
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1 lb. extra-firm tofu, cut into 3/4-inch cubes
  
  


• 
  
  1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. fresh lime juice
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.


Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.