Recipes for "thai"

Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.

Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.

Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove chicken from marinade; discard marinade and thread chicken onto skewers.

Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.

Soak wooden skewers in water to prevent burning during cooking.

Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice; transfer peanut sauce into a bowl.

Thread marinated chicken onto skewers; brush 2 tablespoons of peanut sauce over chicken skewers.

Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on the grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce.

Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.

Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.

Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.

Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.

Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

For marinade, combine curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk in a bowl. Stir until smooth and set aside.

Cut chicken thighs into approximately 1-inch pieces, and transfer into the marinade. Mix thoroughly, then wrap and refrigerate for at least 2 hours or up to overnight before grilling.

For peanut sauce, add peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha to a bowl and whisk thoroughly together. Add water if desired to thin the sauce. Taste for seasoning, and adjust if necessary. Wrap and refrigerate until needed.

Soak bamboo skewers in water for at least 30 minutes before using.

Once chicken is marinated, skewer chicken pieces on bamboo so that the meat is touching, but not pressed tightly together.

Prepare a charcoal grill. Charcoal should be ashy white and very hot. Brush the grates lightly with oil.

Grill chicken over charcoal until chicken firms up and springs back to the touch, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.

Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.

Grill or broil chicken for 3 minutes per side, or until cooked through.

For marinade, whisk coconut milk, brown sugar, cilantro, soy sauce, garlic paste, turmeric, salt, and Worcestershire sauce together in a bowl. Add chicken and toss well to coat. Cover and refrigerate for at least 2 hours and up to overnight.

For peanut sauce, add coconut milk, peanut butter, water, white vinegar, ginger paste, red pepper, garlic powder, chili powder, black pepper, cumin, turmeric, sugar, and salt to a saucepan. Bring to a simmer over low heat and stir until thickened, about 3 minutes. Remove from heat and set aside.

For chicken, heat a wok or large skillet over medium heat. Pour in a small amount of oil, then add chicken. Cook, stirring frequently, until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Divide rice amongst serving bowls; add chicken. Top with cilantro, green onion, and crushed peanuts, and drizzle with peanut sauce or serve peanut sauce on the side.

Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.

Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.

Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.

Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.

Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.

Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.

Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.

Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.

Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.

With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.

Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Place chicken cubes in a large bowl.

Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.

Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.

Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.

Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.

Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.

Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

Cook the lentils according to directions. Drain and set aside.

Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.

Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.

Stir in the coconut milk and butter. Taste and adjust seasonings.

Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.

Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.

Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, 1 1/2 cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking.

Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.

1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.

2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.

3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.

4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.

5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!

Make the Spicy Cashew Sauce: Blend all ingredients in a high-powered blender until very smooth.

Prep the Chicken: Cut the chicken breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper.

Cook the Chicken: Add the avocado oil to a nonstick pan over medium high heat. Add the curry paste and brown sugar; cook for a few minutes to get it caramelizy and bubbly. Add the chicken. Toss once to coat in the sauce, then let it sit for several minutes to get the chicken nice and golden brown. Flip and repeat until chicken is cooked through. If needed, add 1-2 tablespoons of water to the pan to lift up any browned pieces that are stuck to the bottom.

Serve: Serve the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.

Process the oil, shallots, cilantro, jalapeño, lemongrass, and ginger in a mini food processor until very finely chopped, about 30 seconds, stopping to scrape down sides as needed.

Don’t have a mini food processor? Very finely chop the shallots, cilantro, jalapeño, lemongrass, and ginger, and then stir in the oil. (You can do this directly in the pie plate—more on that below.)

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Spoon the mixture into a 9 1/2-inch microwave-safe glass pie plate. Microwave, uncovered, on high until it sizzles and is fragrant, 3 to 4 minutes.

Simply Recipes / Tara Omidvar

Stir in the coconut milk, curry paste, brown sugar, and 1/2 teaspoon salt until combined. Microwave, uncovered, on high until the coconut milk mixture is simmering and the flavors meld, 3 to 4 minutes.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Stir in the lime juice and place the salmon filets, evenly spaced apart, in coconut milk mixture. Sprinkle the remaining 1/4 teaspoon salt on the salmon. Cover tightly with plastic wrap and microwave on medium (50% power) until the salmon is cooked to your desired degree of doneness, about 6 minutes.

We developed and tested the recipe in a 1,000 and 1,250-watt microwave. You may need to cook the salmon for longer, in 1-minute intervals, depending on the power of your microwave and how you like your salmon cooked.

Garnish with cilantro and serve scooped over cooked rice.

Did you love the recipe? Leave us a comment below!

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

1. In a skillet, cook the oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the butter, red curry paste, garlic, shallots, and chili flakes, cook 2 minutes.

2. Add the beef and brown all over, 5 minutes. Pour over 2 tablespoons tamari and 1 teaspoon honey. Let the beef caramelize for 2 minutes. Mix in the egg and vegetables.

3. Cook the noodles according to package directions, then drain and toss with the beef mix and 1/3 cup tamari. Cooker 2-3 minutes. Then remove from the heat.

4. Serve the noodles with additional green onions and basil. Top with peanuts.

1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.

2. in a large bowl, mix the garlic, ginger, basil, cilantro, and season with chili flakes. Pour the hot oil over the herbs.

3. Cook the noodles according to package directions, then drain. Toss the warm noodles and tamari/soy sauce with the oil.

4. Serve the noodles with additional green onions.

To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.

To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.

While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve skewers with warm peanut sauce.

Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.

Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.

Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.

Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.

Preheat an outdoor grill to high heat; lightly oil the grate.

Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.

Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.

Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.

Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.

Preheat an outdoor grill for high heat. Lightly oil the grate.

Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.

Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.

Preheat the grill for high heat.

Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!

Preheat oven to 425 degrees F (220 degrees C).

To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.

While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.

Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.

Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.

Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.

Serve hot garnished with cilantro.

Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.

Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.

Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

Place pork in a medium bowl.

Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.

Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.

Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.

Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.

Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.

Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.

Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.

Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.

Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.

Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.

Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

1. Cook rice noodles according to packaged directions.

2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt.

3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Generously season beef chuck roast with salt and pepper.

Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.

Spread chopped onions in slow cooker; place browned roast on top of onions.

Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.

Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.

Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.

Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.

Remove meat from the broth. If desired, skim some fat from the surface of the broth.

Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.

Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.

Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.

Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.

Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.

Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.

Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.

Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.

Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat 8 (2 1/2-inch) muffin cups with cooking spray.

Combine condensed soup, coconut milk, and curry paste in a saucepan and bring to a simmer over medium-high heat. Cook, stirring often, until curry paste is incorporated and sauce thickens slightly, about 3 minutes. Remove from heat and stir in chicken, frozen vegetables, and cilantro.

On a lightly floured surface, roll each pie crust into an 11-inch circle. Cut 8 (4 inch) circles and 8 (3 inch) circles from the crusts, rerolling scraps, if needed. Press 4-inch circles into bottoms and up sides of prepared muffin cups, stretching gently to reach tops of cups.

For egg wash, beat together egg and water in a small bowl.

Divide filling evenly among crust-lined cups, about 1/3 cup each. Brush edges of filled crusts with egg wash; top with 3-inch crust circles, gently pressing edges to seal. Crimp edges using fork tines as desired. Cut two 1/4-inch-long slits on top of each pie using a paring knife. Lightly brush tops with egg wash.

Bake in the preheated oven until pies are slightly puffed and browned on top, about 20 minutes. Cool in muffin cups 10 minutes. Loosen edges with a thin spatula, then carefully remove from muffin cups. Garnish with additional cilantro.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.

Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.

While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.

Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.

Serve curry over jasmine rice and garnish with fresh cilantro.

Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.

Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.

Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

Bring to a boil, then take off the heat and add Thai basil.

Spoon the curry into a bowl. Serve with jasmine rice.

Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat; add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic; mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out to avoid burning onion or squash.

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before blending. Pour into a large bowl. Repeat twice more.

Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.

Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.

Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.

Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.

Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.

Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Preheat oven to 350 degrees F (175 degrees C).

Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.

Prepare rice according to package directions.

Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.

Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.

Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.

Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.

Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.

Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.

Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).