Green curry is an easy fix — especially take-out versions. But familiarity breeds contempt. Bangkok: Recipes and Stories from the Heart of Thailand ($24), a new cookbook from Leela Punyaratabandhu, ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

Falling in love with Thai food? That’s easy. People the world over do just that on an hourly basis. But getting the flavor nuances of your favorite Thai dishes just right, especially when you’re first ...

My refrigerator is a graveyard of half-used jars. Jams, condiments, spreads, pickles — you get the idea. Even so, there’s at least one personal favorite staple I like to keep around all the time: ...

It’s a tough choice: red, yellow or green? When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices. For this ...

In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds. But sometimes ...

Is caffeine your favorite drug? We'll find out what it does to our bodies from Dr. Roland Griffiths. Discover how to make your own Thai curry, the essence of Thai cooking, from Jet Tila. Suzanne ...

Gaeng (or kaeng, or gang, or geng) curry tells a story of culture, trade, and regional identity that goes far beyond the familiar tricolor. Alexandra Domrongchai is a food and travel writer based out ...

You’ve probably seen the word, “curry,” a lot—on menus, within recipes, in your grocery aisle. Here’s the thing: “curry” is, in many ways, a meaningless term. It doesn’t refer to a stew, or a sauce, ...