Pasta recipes

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip). recipe

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

This is an outstanding dish! I followed it exactly and it was just superb.

Thai Noodles with Vegetable and Curry Sauce recipe

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Ayam Panggang Mesanten features charcoal-grilled chicken sliced and simmered in a coconut milk sauce with shrimp paste, red chiles, shallots, and lemongrass. Smoky, fiery, and deeply savory Indonesian grilling.

Hearty Mediterranean-spiced chili with ground beef, Italian sausage, and a hint of saffron. This unique twist on classic chili simmers for hours to develop deep flavor.

Authentic Thai kaeng khua curry paste with dried chilies, lemongrass, galangal, kaffir lime, and shrimp paste. Stores in the fridge for months and makes about 3/4 cup.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.