Thai Dinner
A Thai dinner is communal — many dishes, one rice, the table balanced across the five tastes. A green curry, a fried fish, a salad with the heat at one end and the sour at the other.
Featured thai dinner recipes
- Green curry, fresh paste — Wilai Chumphon · Chiang Rai, Thailand · Wilai: a paste from a jar costs you something. The mortar tells you what.
- Red curry duck, lychee — Iris · Bangkok, Thailand · Roasted duck, red curry, lychee, basil, the sweet and the spicy in dialogue.
- Panang beef, slow — Iris · Bangkok, Thailand · Beef chuck, panang paste, peanut, kaffir lime leaf, two hours.
- Pla rad prik, whole fish — Yusof Hassan · Phuket, Thailand · Yusof: deep-fried whole bass, sweet-tamarind chile sauce, eaten right off the bone.
- Massaman beef, southern — Yusof Hassan · Phuket, Thailand · Yusof: the curry that is closer to Persian than to Thai-as-Americans-know-it.
- Gai yang, Isan grilled chicken — Sirinya Phimpha · Bangkok, Thailand · Sirinya: lemongrass, fish sauce, white pepper, the marinade that makes Isan Isan.
- Pu pad pong karee — Iris · Bangkok, Thailand · Whole crab, yellow curry powder, egg, evaporated milk, scallion.
- Pad pak, stir-fried morning glory — Iris · Bangkok, Thailand · Hot wok, garlic, fermented bean, fish sauce, oyster, ninety seconds.
- Larb gai, northern style — Wilai Chumphon · Chiang Rai, Thailand · Wilai: northern is brown, rice-rich, herb-heavy. Not the lime-bright Isan version.
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