Lemongrass

There's no searing or chopping. You barely need a knife!

A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

A savory caramel glaze that you’ll be licking off your fingers all summer.

Coconut cream gives this soup velvety richness.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

Combined with coconut milk, it’s the base for your next Thai curry.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

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.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”