Free
Thai
Coconut Panang Curry with Thai Basil
Our Panang Curry leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished with Thai Basil.
Thai
Free recipe
Hot and Sour Larb with Fish Sauce
Our Larb leans on fish sauce and patience: built on a slow, honest base, then finished with Fish Sauce.
Ingredients
What you'll need
- 1 lb larb
- 2 tsp fish sauce
- 1 medium lime
- 1 lb garlic
- a pinch Thai chiles
- 4 oz palm sugar
- 1/4 cup fresh cilantro
- to taste a squeeze of citrus
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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