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Fragrant Red Curry in Coconut Milk
A Fragrant Red Curry, built on a slow, honest base, and served in Coconut Milk.
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Free recipe
Hot and Sour Larb with Thai Basil
A Hot and Sour Larb, deeply savory and worth the wait, and served with Thai Basil.
Ingredients
What you'll need
- 1 lb larb
- 1 lb fish sauce
- a pinch lime
- 4 oz garlic
- 1/4 cup Thai chiles
- 2 tbsp palm sugar
- 1 cup fresh cilantro
- to taste fresh herbs, to finish
Method
Step by step
- Season the larb generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the larb and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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