Thai Spicy Basil Shrimp

The success of this dish depends upon using the freshest shrimp possible. You don’t have to catch them yourself or buy them live, necessarily, but you want very sweet, very fresh shrimp in order for the flavors to balance together perfectly.
You can make this dish with scallops or squid, too–and probably crab, though I […]

Thai-Vietnamese Summer Salad Rolls

When it is so hot and humid and sticky that you cannot bear to turn on the stove, and the thought of eating something warm makes you vaguely queasy, salads are the traditional cold food solution in the West.
But, you know, I really like one of the Eastern takes on the matter, because not […]

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 […]