John Chantarasak

Nov 30, 2023 | epicurious.com | John Chantarasak

This dry-style curry hails from southern Thailand and holds all the classic characteristics of dishes from this region—hot and salty, with tones of fresh turmeric, lemongrass, and makrut lime leaf. It’s one of my favorite dishes to eat, but be warned: I’ve had versions before in Thailand that have nearly given me a nosebleed from the heavy use of chiles. I have pulled back the heat in this recipe, but only slightly, as the chile spice is integral for a true kua kling mu.

Nov 29, 2023 | epicurious.com | John Chantarasak

The name pad prik khing indicates that this is a chile (prik) stir-fry (pad) with ginger (khing). The first two assumptions are correct, but I've never come across a recipe for pad prik khing that includes ginger. Instead, this is a fragrant Thai stir-fry or dry curry that is rich in flavor, due to the curry paste commonly being cooked out in rendered pork fat.

Jul 31, 2023 | epicurious.com | Arnold Myint |John Chantarasak |Claire Saffitz |Rick Martinez

When I was younger I would return home from summer vacations in Thailand with a craving for som thum, a popular green papaya salad I would eat during my trips. But back in my hometown of Nashville, green papaya was not easily accessible at that time, so my mother made it work with what she had, satiating my request for the salad without sacrificing the distinct notes of a classic som thum. My mother's solve? Using carrots and/or green beans in lieu of the papaya.