RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Nam Prik Makrut
Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng
Panang Curry
Pork Butt, Red Chile, Makrut Lime, Steamed Vegetables, Rice, Hard-Boiled Egg | Chef Nutthachai Chaojaroenpong of BoonNoon Market
Khao Soi Fettuccine
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai
“It’s a Joke” Rice Porridge
Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles | Chef June Intrachat of Otus Thai Kitchen & Coffee
Thai Caesar Salad
Frisée, Thai Basil, Caesar Dressing, House Vinegar, Parmesan, Rice Paper Crouton | Chef Diego Argoti of Poltergeist
Khao Soi Gai
Chicken Thighs, Coconut Milk, Egg Noodles, Fermented, Mustard Greens, Cilantro | Chef Cyle Reynolds of Crispy Gai
Gaeng Phed Curry
Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan
Thai Tea Milk Bun
Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop
Tua Pad Kapi
Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco
Southern Thai Mango Salad
Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes | Chef Earl Ninsom of Phuket Cafe
Yum Phonlamai
Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market
Betel Leaf Miang Kham
Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market
Dry-Aged Kampachi Crudo
Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai
Ping Ngop Pla
Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf | Chef Ohm Suansilphong of Fish Cheeks
Plaa Plaa Insri
Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim
Coconut-Crab Curry
Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks