Here’s a Thai-style recipe with a fish-sauce compound butter being the star of the show. I recommend using a high-end cut of beef, such as ribeye or even a New York strip steak for best results. The compound butter is quite flavorful and actually pairs well with a number of foods, including roasted vegetables, corn…
Shrimp and Tomato Curry
This is a quick and easy Thai-style shrimp dish that preps and cooks up in less than 20 minutes, even faster if you use canned tomatoes. In this case, I used one tomato and a can of fire-roasted tomatoes, which added some char to the mix, to good effect. Try to use as large of…
Thai Beef Jerky
This is so good and easy to make! And it’s weirdly deep-fried, too. Thai beef jerky is very different than typical American jerky in that it’s not totally dehydrated and definitely needs to be refrigerated. Like other cooked foods, I wouldn’t recommend keeping it longer than 3 days in the refrigerator—if it doesn’t all get…
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