In central and southern Thailand, rice is more than just a side dish—it’s a major part of the meal. You want the grains to be fluffy, moist, and distinct, not sticky. See our method for making perfect jasmine or other long-grain white rice.
You can make the paste for the curry in advance; it will keep, refrigerated, for up to a week. If you have leftover paste, it’s wonderful added to roasted vegetables or in all sorts of other applications.
Unsure of the tools you’ll need to pull off a perfect curry? Andy Ricker’s guide to curry cookware has everything you need to know.
Not all coconut milk is created equal. And as it’s the base for most Thai curries, choosing the right brand is very important. Here’s our advice on the best.