Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes...

Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve. While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop...

Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours. Remove pot from heat and cool stock to room temperature, about 1 hour...

Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle. Cooks' note:Rice powder is best when ground just before using to preserve the nutty flavor and aroma. Toasted whole rice keeps 3 weeks in an airtight container; powder keeps 4 days...

Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool. Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots...

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve...

Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add curry paste and tomato paste and stir until fragrant, about 3 minutes. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer. Remove from heat. Add cherry tomatoes. Season sauce to taste with salt and pepper. Preheat oven to 350F. Heat 2 tablespoons oil in large nonstick skillet over high heat. Sprinkle hens with salt and pepper...

Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute. Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes...

Finely grind shrimp (if using) in a blender until very fluffy, about 1 minute. Stir together lime juice, sugar, and fish sauce in a large bowl until sugar is dissolved, then add cucumber and shallot, tossing to coat. Serve salad sprinkled with dried shrimp. Cooks' notes: Shrimp can be ground 1 day ahead and kept in an airtight container at room temperature. Salad (without shrimp) can be made 1 hour ahead and chilled, covered...

Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes. Cooks' note:Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag...

Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve. While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop...

Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours. Remove pot from heat and cool stock to room temperature, about 1 hour...

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration). Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes...

Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry...

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use...

1. For sauce, in a small bowl stir together the milk, snipped cilantro, soy sauce, cornstarch, curry powder, coconut flavoring (if desired), crushed red pepper, and salt. Set aside. 2. Cut the chicken into bite-size strips; set aside. 3. Spray an unheated wok or large nonstick skillet with nonstick cooking. Preheat over medium heat. Add sweet peppers and jalapeno pepper; stir-fry for 2 minutes...

1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties. 2. Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165 degree F),* turning once. 3. To serve burgers, top bottom half of each bun with some of the basil. Add patties...

1. For Thai sauce, combine sweet and sour sauce, basil, Thai seasoning or five-spice powder, and garlic in a small bowl. Transfer 1/4 cup of the sauce to another bowl to use for basting. Reserve remaining sauce until ready to serve. 2. For curry sauce, stir together margarine or butter, brown sugar, and curry powder, set aside. 3. Twist off leafy top of pineapple; discard. Cut off both ends, exposing the flesh...

1. Thaw scallops, if frozen. Fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. Place squash and/or zucchini and carrots in center of foil. Sprinkle lightly with salt and pepper. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose the vegetables, leaving space for steam to build...

1. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside. 2. For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice, and sugar. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender...

1. In a large skillet place chicken, coconut milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink and an instant-read thermometer registers 170 degree F for breast or 180 degree F for thighs. Drain well; discard milk mixture. Cool chicken slightly; cut into bite-size pieces. 2...

1. For sauce, in a small bowl, stir together sherry, soy sauce, fish sauce (if desired), the cold water, cornstarch, and crushed red pepper. Set aside. 2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Cook and stir ginger and garlic in hot oil for 15 seconds. Add carrots; cook and stir for 2 minutes...

In a 4-quart Dutch oven or large pot bring a large amount of water to boiling. Add pasta; cook 4 minutes. Add broccoli; cook 2 minutes. Add shrimp; cook 2 to 3 minutes or until pink. Meanwhile, in a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, ginger root, and garlic. Drain spaghetti mixture; return to pan. Add peanut butter mixture, green onions, and nuts...

1. Cook pasta according to package directions. Drain and return pasta to pan 2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat...

1. For Nam Prick, if using dried peppers, wear rubber gloves to cut open dried red chili peppers. Discard stems and seeds; cut up peppers. Place peppers in bowl and cover with boiling water. Let peppers stand for 45 minutes to 1 hour. Drain. In a blender container combine soaked peppers or crushed red pepper; the 1/4 cupm water; the lemon juice; soy sauce; cooking oil; fish sauce or nuoc cham; and garlic cloves...