SEATTLE — Thaifusions is a Seattle mother and son team who are sharing their family's handcrafted recipes with the masses with their line of sauces and curries. You may recognize them from the Thai ...

Kris Yenbamroong grew up a restaurant brat in Talési, the Thai spot his parents ran on the Sunset strip. At age 13, Yenbamroong moved from Los Angeles to Thailand, where he got hooked on street food ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. In the summer ...

Chicken Panang ingredients include Panang curry paste, coconut milk, onions, green peppers and from his home garden, kaffir lime leaves and macadamia nuts that he grinds with a mortar and pestle.

Panang curry isn’t the only dish that can be geographically confusing. There’s the saltena, a Bolivian empanada named after a ...

Heat a wok or 14-inch skillet over medium-high heat. Add vegetable oil. When oil is hot, add chicken and curry paste (add it to taste) and stir fry until chicken is white and opaque on the outside (it ...

Serves: 4 Time: 1 hour Ingredients For the paste: To serve: Method 1. Start by making the curry paste. In a large, non-stick frying pan, dry-fry all the spices over a medium heat for 4-5 minutes. Set ...

Changs’ panang curry, a dish reader Janet O’Brien called “so spectacular that it’s always part of our meal when we go,” epitomizes that approach. The typical peanuts, shrimp paste and fish sauce are ...

Note: In August, staff writer Barbara Hansen wrote about Timothy M. Evans, who has two great passions: Thai food and wine. Two years ago he founded the Amador County winery Clos du Lac Cellars with ...