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Sweet Asian dessert made with banana, sticky rice, coconut milk and pandan extract, all wrapped in banana leaves and steamed. A fragrant and fluffy treat, perfect to finish a meal.
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This sweet‑salty, slightly smoky red chili paste, called Nam Prik Pao, is an essential condiment in Thai cuisine. It adds depth and heat to fried rice, soups, and meats. The homemade version uses dried chilies, shallots, garlic, dried shrimp, fermented shrimp paste, tamarind, palm sugar, fish sauce, and oil. The paste keeps for 3 to 4 months in an airtight jar.

A classic Thai soup featuring tender chicken simmered with galangal, lemongrass, kaffir lime leaves, and coconut milk, finished with fresh herbs and lime juice for a creamy, aromatic, and tangy dish. This recipe is adapted for a small condo kitchen and uses accessible ingredients and ready-made coconut milk.

Homemade Thai yellow curry paste made from dried chilies, toasted Indian spices, fresh lemongrass, galangal, ginger, turmeric, garlic, shallots, shrimp paste and salt. This paste is the base for a classic yellow chicken curry with potatoes and onions, but can be used for any Thai yellow curry dish.

A comforting Thai soup made with red curry paste, coconut milk, chicken and rice noodles, flavored with lemongrass, galangal, kaffir lime leaves and cilantro. Simple, quick and full of spicy flavors.

Cette pâte de piment rouge, sucrée-salée et légèrement fumée, appelée Nam Prik Pao, est un condiment incontournable de la cuisine thaïlandaise. Elle apporte profondeur et chaleur aux sautés de riz, aux soupes et aux viandes. La version maison utilise des piments secs, des échalotes, de l'ail, des crevettes séchées, de la pâte de crevette fermentée, du tamarin, du sucre de palme, de la sauce poisson et de l'huile. La pâte se conserve 3 à 4 mois dans un bocal hermétique.

A fragrant, creamy Thai red curry packed with seasonal vegetables and a homemade red curry paste. Served hot over jasmine rice, this dish is perfect for a comforting dinner and can be easily adapted for vegans by swapping the fish sauce.