Savor the bold, aromatic flavors of Thai Grilled Chicken – tender, smoky, and infused with herbs and spices for an ...

Spicy Thai Chicken Soup with Coconut Milk and Red Curry Introduction. Warm, creamy, and bursting with bold Southeast Asian ...

Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of ...

Put the lime leaves, lemongrass and spring onions into the bowl holding the chicken, then thoroughly mix in the chilli flakes, oyster sauce and fish sauce. Leave to marinate for at least 30 ...

2 tbsp fish sauce; 1 tbsp palm sugar (or brown sugar) Juice of 2 limes; 1 tbsp roasted peanuts (crushed) 4-5 green beans (cut into 2-inch pieces) Instructions. Prepare the Chicken Marinade: In a large ...

Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into very thin rounds. Put the chillies, shallot, spring onion and lemongrass into a bowl and mix well. Roughly ...

Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.

2. Reheat wok and stir-fry garlic, lemongrass, ginger and chilli for 1 minute until fragrant. Return lamb to wok with lime rind and juice and fish sauce and toss to coat.

Add coconut milk, coriander stems, chilli, water, fish sauce and brown sugar. Add mussels and bring to boil. Reduce heat to medium-high, cover and cook for 5 minutes or until they are open.

This year’s Tet celebrations begin on Jan. 21, the eve of several days of festivities welcoming the lunar new year. Although it isn’t a traditional Tet dish, when it comes to Vietnamese ...