Cuisines Archives: Thai

Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak

By on January 18, 2016 in She Deglutenizes, She Interviews, She Simmers, She Thais, Uncategorized

Pinto by Chak - Red Curry of Chicken and White Asparagus
A familiar sight when I was a kid growing up in Bangkok was that of someone on a bike going around the neighborhood to deliver food packed in a container called “pinto.” And though our family never used this daily catering and food delivery service, we were familiar with how it worked. How could we not? Advertising pamphlets were put in our mailbox every week, tempting us with the prospect of having a home-style, multi-dish meal delivered fresh to our door every day. A full samrap on your dinner table without you having to lift a finger? I’m pretty sure that even though my mother never actually signed up for the service, she must have toyed with the idea from time to time, especially on days when work became too demanding. Continue Reading →

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Fried Rice with Cured Pork (ข้าวผัดแหนม)

By on November 15, 2015 in She Deglutenizes, She Fries, She Thais, Uncategorized

Fried Rice with Cured Pork
Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to a street stall in Bangkok in the middle of the night to bring you another version of said rice salad with naem. Most recently, I’ve also shown you how you can add naem to a Thai-style omelet. So I’ll assume you’re familiar with this type of cured pork* that’s heavily consumed in Thailand, Vietnam, Cambodia, and Laos. If not, please read this post. Continue Reading →

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Yul Brynner’s Chicken Yellow Curry

By on August 30, 2015 in She Deglutenizes, She Simmers, She Thais, Uncategorized

Yul Brynner's Thai Chicken Yellow Curry
No thinking person would ever take the words of Anna Leonowens as the singularly, unquestionably authoritative source of information on mid-1800s Siam much less regard the musical the King and I, or the film adaptation thereof, as historically accurate—or even factual. But can one learn to make Thai food from legendary actor Yul Brynner?

That was the question on my mind as I began leafing through The Yul Brynner Cookbook: Food Fit for the King and You, the book Brynner co-authored with Susan Reed, which I had recently discovered—three decades after it was published. Continue Reading →

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