To instill serious flavor in tilapia, we pan-sear the fish and add it to a spicy coconut milk masala that's inspired by South ...

Makrut lime leaves lend a deeper ... Noodles >> cooked rice. Notes: You can substitute Thai red curry paste for panang, but for the best flavor, add 1 to 2 tablespoons of peanut butter or ...

Add the cumin, turmeric, paprika (or cayenne), salt, lemongrass, lime leaves and chilli. Mix to combine, then add the nuts and seeds. Using clean hands, toss the mixture and rub in the buttery spices.

Consider finely shredded makrut lime leaf in place of the Geraldton wax; 2 teaspoons of fennel seeds in place of the anise myrtle; and the zest of 1 lemon in place of the lemon myrtle. The ...

and cooking them with rendang sauce out of a packet that I pep up with bruised stalks of lemongrass and torn-up makrut lime leaves. There are several ways to buy these mushrooms. Local purveyor ...

Makrut lime leaves make this lemon and lime tart even brighter. Making pastry can make some home cooks hesitant, so use a biscuit base, which is a little less intimidating. Elizabeth Hewson’s ...

Local dishes emphasize bold flavors like lemongrass, galangal and makrut lime leaves. You’ll find a lot of regional diversity in dishes throughout Thailand, although noodles and rice are staples.

Makrut lime leaves, peppercorns, and MSG. For the crispiest skin, your raw turkey should be completely dry to the touch when it goes in the oven. A long dry brine will do the trick, but if you opt ...