Galangal
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This Lao-style larb recipe from chef Kris Yenbamroong is tangy, spicy, and packed with umami.
4.0
(4)
Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple.
4.0
(4.14)
The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.
3.3
(3.25)
Easy
Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.
3.7
(3.71)
Three restaurant gardeners share their secrets and tips.
Sari Lehrer
You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.
2.0
(2)
This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.
3.7
(3.69)
Vegan
Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.
3.6
(3.56)
All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.
4.0
(4.02)
Easy
3.0
(3.2)
