Pasta recipes

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

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

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

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.

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.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

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.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

A Thai-American fusion chili that blends ground beef and kidney beans with panang curry paste and garlic chili sauce. Smoky, aromatic, and seriously spicy. Ready in one hour.

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.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

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.