Tag Archives: Thai

Recipe: Pineapple Curry

Posted on August 1, 2025 by Burnt My Fingers

Pineapple Curry tastes exotic but it’s super easy to make with one of those fresh pineapples in markets these days. We used some leftover duck breasts from an earlier experiment, but pork or chicken or tofu would work as well. … Continue reading →

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Recipe: Easy Thai Curry

Posted on July 12, 2022 by Burnt My Fingers

We made this with shrimp, but you could use just about any protein. The key is the readily available Mesri Thai Green Curry Paste. Adapted from this recipe. Serves 4. Ingredients: 1 T coconut oil or neutral vegetable oil 1 … Continue reading →

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This Thai beef soup is the best thing I have ever eaten

Posted on October 2, 2021 by Burnt My Fingers

What’s the best thing you have ever eaten? To me it would be this Guay Tiew Ruer Nuer Puir—#3 Thai soup with beef stew—at King’s Thai #1 on Clement St. I have a list of must-eats whenever I return to … Continue reading →

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Recipe: Massaman Curry

Posted on June 9, 2021 by Burnt My Fingers

Massaman curry is very easy to make once you procure a can of the concentrated curry paste by Mesri. Personalize with your own ingredients, make it vegan if you wish, add protein or not, and kick up the heat of … Continue reading →

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Recipe: Chinese Coleslaw

Posted on February 4, 2021 by Burnt My Fingers

Chinese Coleslaw is adapted from the Omnivore’s Cookbook. It’s a good side dish with Chinese and Thai mains which contain similar ingredients like Chinkiang vinegar, cilantro and sesame oil. It contains very little salt so it doesn’t cure over time … Continue reading →

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Thai secret sauces: Gold Mountain and Healthy Boy

Posted on January 28, 2021 by Burnt My Fingers

Thai secret sauces probably aren’t essential to cooking authentic Thai dishes, but they’re a powerful short cut and I suspect part of most street vendors’ repertoire. Gold Mountain Seasoning Sauce is the saltiest soy sauce you have ever tasted; it … Continue reading →

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Recipe: Thai Red Curry with Basil

Posted on December 15, 2020 by Burnt My Fingers

Thai Red Curry with Basil is the spicy/sweet/sour dish designated “chili basil” at your local Asian fusion place, where you specify the flavor base then add protein of choice. It’s very fast and easy to make with Maesri Prik Khing … Continue reading →

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Maesri Thai curry sauces

Posted on December 10, 2020 by Burnt My Fingers

Maesri Thai curry sauces come in little cans in a wide variety of flavors, and can be used to create a complex flavor profile in minutes. Each can is not much more than a buck in my Asian market so … Continue reading →

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Recipe: Thai Noodles in Sweet Soy Sauce

Posted on July 23, 2020 by Burnt My Fingers

Thai Noodles in Sweet Soy Sauce is somewhere between Drunken Noodles (Pad Kee Maw) and Pad Ee Sew, a simpler street-food dish. What they have in common is an addictive sweet and sour sauce intensified through wok char. Makes 6 … Continue reading →

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Food for thought: The Inquiring Chef

Posted on July 9, 2020 by Burnt My Fingers

I questioned if Andy Ricker’s instruction to toast rice for 45 minutes to manke rice powder might be excessive, and took to the internet. There I found The Inquiring Chef’s recipe which required only 10 minutes and, best of all, … Continue reading →

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