Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

These chicken tenders combine flavors from two beloved cuisines for crispy, coconutty, curry-flavored goodness. With the perfect level of seasoning, golden brown crust, and tangy dipping sauce, ...

Nikky Phinyawatana of Asian Mint, a Thai-Asian fusion restaurant with locations across Dallas, has just released a line of sauces and a line of chili crisps. Inspired by her most notable menu items, ...

Watcharee’s intensely flavored Thai sauces can give any plain dish an exciting South Asian twist, whether grilled fish, leftover chicken, or noodles. The Maine start-up has catapulted into a national ...

Whisk together all prik nam pla ingredients in a small bowl until well combined. Set aside until ready to use. If using lump crabmeat, skip to step 4. Make the poached crab Stir together 6 quarts ...