Spend the Month Mastering Thai Dishes, from Sticky Rice to Stir-Fry

Every month in our Cookbook Club we cook through a book the members have selected. In April, we’ll be working our way through Leela Punyaratabandhu’s Simple Thai Food: Classic Recipes from the Thai Home Kitchen. She’s looking forward to engaging with all of us as we cook through her book, so if you haven’t joined the Club yet, hop to it.

We’ve got a couple of days until we kick off with this new book, so in the meantime, we have a few articles from Punyaratabandhu to keep you busy. Brush up on your sticky rice skills and then review the tools and condiments that might come in handy this month, if they don’t already have a spot in your kitchen.

The Best Way to Make Thai Sticky Rice (No Fancy Basket Required)

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8 Tools Essential to Thai Cooking

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Consider These 4 Thai Condiments Your Kitchen’s Secret Weapons

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And if you really can’t wait to get cooking, we’ve rounded up a few recipes to get you going. These aren’t from Punyaratabandhu’s book, and some are more Thai-inspired than traditional, but they should tide you over for the next couple of days:

Thai-Inspired Asparagus Salad with Fried Meyer Lemon

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Khao Soi (Northern Thai Coconut-Curry Chicken Soup)

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Thai-Style Omelet With Pork and Greens

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Cabbage Pad Thai with Baked Tofu

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Yam Khai Dao (Fried egg salad)

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Plaa Phao Kleua (Grilled Salt-Crusted Fish with Chile Dipping Sauce)

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Drunken Noodles

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Khao Niaw Mamuang (Sticky Rice with Mango and Salty-Sweet Coconut Cream)

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Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli, and Soy Sauce)

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Thai Tea Ice with Sweet Milk

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Tell us: What’s your favorite Thai dish?