Beef Renang is a dry-braised beef curry recipe that originated in West Sumatra, Indonesia, and it's made with a wide range of fresh and non-fresh spices that ImportFood.com specializes in so we thought ...

This is a vegetarian recipe.

This recipe is more of a Vietnamese dish than Thai, but the yellow rice is becoming more popular in Thailand and we really like the overall flavor. Turmeric makes the jasmine rice take on a beautiful yellow ...

When Thais elected a celebrity chef as Prime Minister in 2008, we knew that an occupation in politics wouldn't stop Samak's dedication to the cooking show Chimpai Bonpai ("Tasting, Complaining"). For anyone ...

There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating rather ...

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.

It doesn't matter where you are in the world, preparing this simple recipe brings the full flavor of Thailand to your kitchen. Just make sure you have nice fresh lemongrass, Thai chile peppers, and kaffir ...

... because the meat soaks/cooks in lime juice for several hours then finished briefly in a skillet to give it an especially sour flavor. Combined with the shallots, sliced lemongrass, fish sauce and ground ...

This recipe is authentic Thai, using many classic ingredients, and it can be enjoyed with a variety of meat such as chicken or pork strips on skewers, though we love it made with pork chops. The barbeque ...

A local doctor from Kirkland Washington called us to inquire about kaffir lime leaves and Thai holy basil, because he likes making this soup and needed the ingredients. It's an elegant, healthy soup full ...

We LOVE this recipe and so does our kids. We were able to get excellent quality beef short ribs from a local butcher, get the best possible meat for excellent results. The recipe below makes a fairy mild ...

... lemongrass herb flavor, and we love the hint of fresh galangal which is a bit like mustard. A hotdog everyone will love, either at home with friends, in a local pub or a 5 star hotel. If you like American ...

Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade. ...

The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update. ...

Here we've created a delicious pot roast with subtle Thai flavors, and it really works well--the key is the Tom Yum Powder which is an excellent rub. We used local grass-fed rump roast, which was lean ...

The November 2010 issue of Food & Wine features this recipe. Chef Lulzim Rexhepi of New York City's Kittichai cuts turkey legs crosswise before simmering them first in broth, then in a delightful Thai ...

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325ºF oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up ...