Learn how to make Tested-Till-Perfect versions of your favourite Thai take-out items.
Mix this with sweetened condensed or coconut milk to produce the iced drink served in Thai restaurants.
See the recipe
These rolls are a healthier choice than their deep-fried counterparts. Coriander and mint give them a light, fresh flavour.
Preheat oven to 375°F (190°C).
Place pork on foil-lined baking sheet; brush on garlic marinade. Roast in oven for about 25 minutes or until pork is ...
The traditional Thai salad is sweet and spicy, filled with finely chopped pork, dried shrimp, peanuts and chilies. Here, we've mixed the traditional with a few creative ideas of our own.
Fresh spring rolls filled with noodles, crab, vegetables and tons of herbs served with a sweet-and-sour sauce is a great communal recipe — everyone can take turns wrapping a couple. This type of roll, originally a Vietnamese specialty, is so popular that it has become ubiquitous in Thai restaurants.
It's best to use live mussels within a day of purchase. You can store mussels in a bowl in the coolest part of your fridge and cover with damp cloth. Be sure not to store them in an airtight container or plastic bag.
This hors d'oeuvre from "Easy Entertaining" in the December issue is tender rounds of spiced shrimp garnished with a fruity topping that are the taste treat of the season. Sambal oelek and sriracha are Asian hot chili and garlic sauces. You can use your favourite hot sauce and increase the amount to suit your taste.
A vegan dish is one that contains no animal products, and this curry is a full-flavoured example of the genre. Squash and red pepper provide brilliant colour and textural contrast to firm tofu in this one-pot dish. We use firm tofu in stews because it holds its shape well when stirred. If you aren't into fiery foods, you can use Thai Kitchen red curry paste (which we find milder than other brands), reduce the amount or use mild Indian curry paste. Serve over rice or noodles.
A fried coating of sweet potato starch gives this chicken its uniquely chewy yet crispy texture. Sweet potato starch is a specialty product in Taiwanese and Fujian cooking. It is available in fine and coarse grind; coarse is best for frying. Buy it at a Chinese or Korean grocer. No other starch produces the same texture, but if it's unavailable, you can use cornstarch.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
Serve this colourful chicken atop fragrant jasmine rice accompanied by saut? baby bok choy. The mildest red Thai curry paste is Asian Home Gourmet, available in many supermarkets. You can always use mild Indian curry paste.
Serve with: Basmati Rice
Heat Rating: Fiery This dish is not for the hot-pepper timid: the quantity of dried hot peppers is essential for the classic taste. The well-cooked meat and the dry, concentrated sauce, with its chewy texture from lemongrass and toasted coconut, are of equal importance. Rendang must be served with plenty of white rice; a cucumber-and-onion salad makes a good accompaniment. Buying a whole roast allows you to cut the beef into large chunks, which are traditional for this celebration dish.
In large bowl, cover noodles with boiling water and let soak for 20 minutes. Drain and set aside.
In wok or deep frying pan, heat oil over high heat; ...
Thai food doesn't necessarily mean hot and spicy but it does mean flavourful and delicious! Serve this super-fast stir-fry over rice or noodles.
Watch the video for this recipe!
These skewers are delicious done on an indoor or outdoor grill, a grill pan or under the broiler. You can substitute boneless skinless chicken breasts for the pork.
Our delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.
Fragrant Thai jasmine rice is a subtle contrast to the intensely flavoured chili.
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