Quick to make ~ If you need an easy weeknight dinner, this is the one to make. In about 30 minutes, this Thai version of a chicken stir fry is ready to serve.

Whisk together the mirin, vinegar, soy sauce, and sesame oil in a shallow dish. Add the tofu and marinate for 15 minutes or more – whatever time allows. Preheat the oven to 425F and transfer the ...

Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chile and cook for 1 minute. Add the ...

Cooking instructions: 1) Heat the vegetable oil in a sauce pan and stir in the green curry paste until aroma is smelled, then lower the heat. 2) Add half of the coconut cream and bring to a boil.

½ cup Thai green curry paste, more if desired 2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife) 2 tablespoons fish sauce 1 ½ teaspoons salt ...

Green Thai curry with zucchini and mushrooms recipe It’s easy to sub in your favorite veggies for this curry. Instead of (or in addition to) zucchini, add asparagus pieces or green beans. Baby ...

Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss.

Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too ...