Thai Basil & Curry Shrimp - Pattaya by John Spottiswood

This is a delicious curry flavored shrimp stir fry without a heavy curry sauce. The combination of curry and basil is really delicious. This is normally not served very spicy, but you can spice it up as much as you want.

Thai Shrimp Curry Over Rice Noodles by Bob Vincent

This is adapted from a recipe in Bon Appetit in 2005. I added several ingredients that were not in the original including sugar snap peas, bean sprouts, tomatoes and spinach. The original was not served over rice noodles; rather as a soup. Chopped peanuts would add some crunch as a garnish but I didn't have any. Like many Thai…

Tom Yam Fried Mee Hoon by Navaneetham Krishnan

Ready made tom yam paste and seafood for its welcoming flavors.

Green Curry Mussel & Sausage Stew by Bob Vincent

This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted…

Thai Pork and Shrimp Spring Rolls with Sweet Chili Sauce by Robyn Savoie

These crunchy spring rolls are as popular in Thai cuisine as they are in the Chinese. Thai's fill their version with garlic, pork, shellfish and noodles. Traditionally, Thai sweet chili sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick…

Red Curry Shrimp by Jessica Ryan

Seafood Tom Yam Soup by Navaneetham Krishnan

hot spicy, sour and mild sweet taste.

Noodles In Thai Sauce by Navaneetham Krishnan

Packs a punch - noodles with prawns, cabbage and eggs in a spicy tangy Thai sauce.

Mee Siam (Spicy Rice Vermicelli) by Navaneetham Krishnan

This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.

Thai Yellow Curry with Shrimp, Asparagus, and Mushrooms by Julie Enia Taylor

Spicy curry dish served over Jasmine rice.

HOT AND SOUR SHRIMP SOUP (TOM YAM GOONG) by Cecelia Heer

This is a version of Tom Yam Goong, a popular Thai soup, from the Bangkok and Central Plains region of Thailand. Each region of Thailand has its own individual variation of this recipe. This one uses a black chili paste, which, in my opinion, is the most spicy of all Thai chili pastes (red, green, yellow). Using one of my…

Lulu's Pan Roasted Sea Scallops by Lulu

A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine’s Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant’s owners – Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover’s heart…

LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S KITCHEN by Lulu

Karen Fohrhaltz Miele, chef/proprietor and her husband and working partner, Michael Miele, launched LuLu & Me (253 Fifth Avenue), in 2011, and it has fast become NoMad’s neighborhood restaurant in the new, hot area of New York City. Each Tuesday, the distinctive chef presents a special menu item from “Karen’s Kitchen,” and on…

Thai Coconut Curry Shrimp by Gloria Bass

An easy, flavorful curry, great for a first-time Thai style dish. Recipe from SFGate's best-of competitions.