Thai Cuisine

Learn how to make a rich, restaurant-style beef and pumpkin red curry with a thick, velvety sauce by cracking coconut cream and slow-simmering beef chuck.

Learn the secret to perfect, non-gummy rice vermicelli with this Thai shredded chicken recipe featuring a savory chili-lime broth and fresh herbs.

Learn how to make a perfectly emulsified, restaurant-quality Thai red curry with fish balls using the crack and temper method to prevent curdling.

Tender, flaky salmon poached gently in a creamy yellow curry sauce with spinach, red bell pepper, and jasmine rice. Foolproof method ensures moist salmon every time.

Juicy yellow chicken curry with seared boneless thighs poached in creamy coconut sauce. No more dry chicken!

Foolproof Thai Chicken Green Curry with creamy coconut sauce, vibrant veggies, and explosive flavor from frying the paste until oil splits. Better than takeout!

Foolproof Thai yellow chicken curry with thick, creamy sauce. Simmer chicken first to thicken, add veggies last for perfect texture. No more watery curry!

Perfect Thai basil chicken with rice vermicelli noodles that stay separate and al dente, thanks to a quick blanch-and-shock method. Flavorful, slurpy, and non-gummy!