Thai

Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.

Tossing rotisserie chicken in spicy red curry makes for a quick and flavor-packed dish you can serve and eat all kinds of ways.

Thai papaya salad is an ideal summer side dish and packs up well if you want to take it with you.

Coconut sticky rice with mango is a classic Thai dessert. This easy method eliminates the need for any special equipment.

Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Those of you who dread breaking out the mortar and pestle might be pleased.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.

An ultralight and puffy Thai omelet with crispy golden brown edges.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.