The shrimp sashimi arrives first, slick raw crustaceans butterflied open like orchid petals. It’s served alongside a fiery ...

Make the Thai peanut sauce: Clean out the blender or food processor and combine coconut milk, peanut butter, and garlic chili paste until well-combined. Add fresh lime. Add salt and pepper to taste.

Preparation: Mix vinegar, water, sugar and fish sauce in a small saucepan. Bring to a boil, then reduce to a simmer for 2-3 minutes. Add sriracha, ginger, salt, red pepper flakes and garlic. Bring ...

In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt.

Crispy Thai shrimp and bean sprout fritters served with a homemade Thai chili sauce. These make-ahead appetizers freeze well and reheat in a jiffy and are sure to be a hit at any party.

2. Combine the egg yolks and lemon juice in top of a double boiler; whisk well. Place over simmering water, whisking constantly until mixture begins to thicken. Add the melted butter, drop by drop ...