Choo chee is the Thai phrase that describes the sound of sizzling, like the noise you hear when you order a plate of fajitas. I’ve always had a soft spot for choo chee curry -instead of being a soupy curry, it’s a thick, creamy sauce that is simmered in the pan until it pops and sizzles and is then poured over any kind of seafood (baked salmon is my favorite). As a bonus, you can make the whole dish using one pan.
Like cucumber, watermelon loses much of its spirit when subjected to heat, so I almost never recommend it any way other than cold and raw. I’ve made an exception here because more people need to know about the wizardry that happens when watermelon and pork cook slowly together. Everybody who eats this will think the watermelon is tomato. Everybody.
Also known as lap and lahb, this minced-meat salad is the national dish of Laos. Some Lao and Thai versions include fish sauce and some favor mint over cilantro, but the core of the dish remains a chopped salad of lightly spiced pork, beef, chicken, or duck brightened with fresh herbs.
Coconut water is blended with coconut cream for a velvety, rich curry sauce. A modest amount of curry powder, along with Thai red curry paste (available in many supermarkets) and other top-quality aromatics, balances the dish. Fresh vegetables are added near the end, and cooked only until just tender.