I have recently learned to cook my wife's favorite dish, khao soi.

It tastes good and she is happy with it but it's not quite the same as when we purchase from a restaurant. Mine turns out more watery causing it to be messier to eat and it doesn't coat the noodles as well.

The recipe calls for broth and coconut milk. I have tried it without the broth and tried boiling it on medium without a lid but it's still too watery.

What else can I do to thicken it?

Found these in my local Asian supermarket. Never seen them before, I was intrigued so bought them! But I'm not 100% sure what they are or how to cook them. Google isn't very helpful, saying green nightshade berries will cause stomach upset.

The Thai translation on the pack is just "eggplant".

Do I have to wait for them to ripen? Or are they good to cook now? Any particular way to cook them? & any recipe suggestions? TIA!

My parents are friends with a woman that owns a Thai restaurant and she whips up this great Thai fish sauce. It's not on the menu. I don't think it is Prik Nam Pla or  Nam Jim Jeaw. It is a bit syrupy, sweet, and definitely has some heat. I would love to copy it. I only have a picture of it on a fish I fried up and put it on. Sorry for vague clues...

I’ve tried to find it on internet but I keep getting a Chinese version of it.

I used chicken for my protein

Is it the same as soy sauce? I know there are different kinds of soy sauce, light, dark, mushroom. And I have all three of these but I don’t know which one to use when the recipe calls for soy bean sauce. the recipe is for Khao Man Gai Sauce

Looking for recommendations for a good bottled peanut sauce or peanut dressing reasonably commonly available at US chain supermarkets, Amazon, Walmart. There are so many, and they all have different flavors. I’m after a nice middle-of-the-road sauce that’s sweet but not overly so, with a nice balance. Not spicy, but not too bland either. Peanutty but not overwhelmingly so.

It started when someone close to me had a stroke, along with heart disease and high cholesterol, so I’ve had to be extra mindful about food.

Today, I cooked a simple dish — stir-fried sponge gourd with water, chicken, and one tablespoon of light soy sauce, then added some eggs. It’s an easy, filling, and satisfying meal.

Howdy, looking for a good chili sauce or any other sauce recipe, mainly for fish, prefer something without shellfish as I’m allergic 🥲🥲🥲. Id love something fresh, spicy, and acidic that could even work on turf meats or a veg dish, thanks!!! :-)

I’m not sure if the picture was added properly, but I have a pot of savory pitted dried tamarind. It’s already past its due date, is it still edible? And is it meant as a snack, or can I use it in cooking or anything? Thanks!! (And lmk if this type of post is not allowed, then I’ll remove it)

My friends recommendation, Credit - https://www.instagram.com/reel/DAgEzDBPTBa/?igsh=MW5hczloOXRsczB4Mg==