John Chantarasak

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

This fragrant dry salmon curry is rich in flavor due to the red curry paste being cooked out in either rendered pork fat or vegetable oil.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.