Over the next month, we'll bring you a video each week featuring Kris Yenbamroong of LA Thai hotspot Night + Market demonstrating a different basic Thai cooking technique. We'll kick things off this ...

Stir this bright, tingling, fresh-tasting curry paste into coconut milk, and you’ve got a delicious sauce for chicken, fish, shellfish and as many vegetables as will fit in the pot. Remember to wear ...

As if they are bursting from the earth, the greenest foods are now everywhere: asparagus and peas, ramps and spring garlic, sorrel and onions, bok choys and young kale, and bright, fresh herbs. A ...

This is my go-to curry paste – it’s the perfect base for meat, fish or any vegetarian dishes. See Recipe Tips for details. I recommend doubling the quantity if you want to store some in the freezer.

For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer ...

Neelam Batra's spicy chicken curry recipe was inspired by memories of her childhood in New Delhi. Chiles, garlic, ginger, alongside many other spices season a rich tomato-based sauce, in which chicken ...

Dry roast coriander, cumin, fennel, fenugreek and cinnamon in a frying pan until fragrant. Grind spices in a spice grinder or mortar and pestle and mix with the chilli flakes and turmeric. Combine ...

Gaeng (or kaeng, or gang, or geng) curry tells a story of culture, trade, and regional identity that goes far beyond the familiar tricolor.