This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this salad makes a refreshing summer dinner spooned over rice or all on its own.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

Keep this curry paste in a jar in the refrigerator for up to 1 week.

With three options for plating, you can enjoy these aromatic meatballs plain, in a rich coconut noodle soup, or with added heat from a bit of red curry paste.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.