Make the universally beloved Thai dish at home in less than 20 minutes—without shortcutting on flavor. In this version, we start with raw chicken, but you can add leftover cooked chicken (or any leftover cooked meat) at the end to make it even easier. Also delicious when made with shrimp.
Take date night-in romance to another level by preparing take-out food at home. This easy and quick stir-fry recipe is healthier than the take-out version, and you can make this a meatless dish by substituting shrimp or tofu instead of chicken.
So many flavor options, and they are all delicious! Corn or flour tortillas? Green or red curry paste? Red or green cabbage? Yum!
’Tis the season of squash – and soup! Kabocha is a creamy, exceptionally sweet squash that is a cross between a sweet potato and pumpkin – but has wonderful flavor all its own.
Winter squash is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favorite winter squash or try a new variety for this, they are all yummy.
A staple of Thai cuisine, peanut sauce is added to everything from dips to meats. Here, it is used to enhance the flavor of a noodle and shrimp dish.
Coconut milk brings out the creamy goodness in this vegetarian curry dish. Serve over rice for a complete, well-balanced and very tasty meatless meal.
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