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Thai
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09/12/2012
Green Curry Chicken
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
04/04/2012
Gaeng Panang Gai (Panang Chicken Curry)
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Issue #146
05/31/2007
Thai-Style Chicken Biriyani
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
Issue #103
06/09/2010
Thai-Marinated Fried Chicken
Sweet oyster sauce and earthy fish sauce give this crispy chicken an Asian twist. Continue...
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Source: Chez Pim
11/03/2009
Thai Pumpkin and Chicken Curry
Sauteing chicken in coconut oil deepens the aroma to this Thai curry, which is cooked with coconut milk, fish sauce, lime, and palm sugar. If you can't find coconut oil, substitute corn or canola oil. Continue...
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Source: Life Loves the Curious
11/22/2008
Thai Green Curry Chicken
Using chicken thighs results in moister, richer meat that stands up to the complex sauce.
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Source: Posie Gets Cozy
01/04/2008
Local Chicken Soup
Bruising the lemongrass, galangal, garlic, and coriander releases all their aromatic flavors.
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Source: Rambling Spoon