Recipes
Collections
Courses
Products
A Taste of Thai Red Curry Paste gives chicken salad just the right zip. Serve in a wrap, on a roll, or in a plain salad with tomatoes and cucumbers.
Mangoes and coconut are like peaches and cream. They just go together.
This extra coconutty ice cream only takes minutes to assemble and is vegan as well.
Asparagus, once known as Sparrow Grass, has been a popular vegetable since early Greece. The sweet, peanutty heat of Spicy Peanut Bake nicely complements the earthy flavor of asparagus. Move over hollandaise, you have competition.
Satays are a Thai favorite. We made our swordfish and eggplant satay with a lively green curry sauce.
Spring lamb and asparagus, combined with Red Curry Paste and mint, make a mouth-watering combination.
The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailand’s most popular soups.
This full flavored chili carries a punch. It’s a great alternative for people who can’t have, or don’t like tomatoes.
These little cakes make perfect appetizers for a special meal. We like them served with our A Taste of Thai Sweet Chili Sauce.
A Taste of Thai Sweet Chili Sauce combined with Fish Sauce give this dish a true Thai flavor. You can mix and match your vegetables.
This complete recipe can be assembled while the rice is cooking. The spicy, sweet heat of yellow curry nicely complements turkey leftovers and dried cranberries. Edamame adds additional protein, flavor and color.