• Thai/Lao

    Thai Red Curry Paste

    I love Thai food, but finding authentic flavors in restaurants is not easy. Most food found in Thai restaurants in America is too sweet, does not have enough spices, not enough chilies, and lack real Thai ingredients. Curries taste watered down with too much coconut milk and prepared to suit western tastes. But I really, really wanted to eat good curry. How do I get that spicy authentic flavor? I live 15-20 minutes away from a Thai market! There’s so much that I don’t know about Thai cuisine, and I was determined to learn more about food that had been misunderstood in America for decades. The best way to start, I…

  • Epic Recipes,  Meat,  Thai/Lao

    Lao Sausages (Sai Oua)

    My standard meal at my favorite Laotian restaurant in Oakland is a grilled Lao sausage (sai oua), papaya salad (thum mak hoong), and sticky rice. The sausages there are scored and then deep fried, leaving the perfect, crispy edges, which I love so much. Paired with the funkiness of fermented fish sauce (padaek) and crab paste, it’s really just the perfect meal. The sausages are wonderful with just sticky rice and herbs such as mint and lettuce as well. It’s the perfect summer BBQ food. I just can’t wait to get grilling again!  If you have no means to stuff the sausages, don’t be deterred: the sausages taste great without…

  • Thai/Lao

    Southern Thai Pork Rib Curry

    If you have red curry paste on hand, then making a weeknight curry is a simple task. All you would need to do is stir fry the paste, add protein, water, and simmer! Super simple and doesn’t require much babysitting. It’s pretty hard to overcook it, since sparerib is a very forgiving cut of pork. If pork is not your cup of tea, you could substitute bone-in chicken thighs. Just as delicious! Ingredients 2 Tb cooking oil 3 tablespoon of homemade red curry paste  -OR- 2 tablespoon of store-bought paste plus 1 teaspoon turmeric powder 2 pounds pork spareribs 6 kaffir lime leaves Enough water to cover the ribs 5 Thai…