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Thai chiles

Explore 24 recipes, 5 videos, and more

Doughless Pot Stickers

Time:30 mins
Ingredients
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon toasted-sesame oil
  • 3 small Thai chiles, 2 thinly sliced and 1 finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 large garlic clove, finely grated
  • 2 large scallions, 1 finely chopped and 1 thinly sliced on the bias
  • 1 pound ground turkey (92 percent lean)
  • 6 ounces shiitake mushrooms, stemmed and cleaned, caps thinly sliced
  • 24 Boston lettuce leaves (from 2 heads; large leaves halved)
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Spicy Sauteed Kale with Lemon

Time:15 mins
Ingredients
  • 1 tablespoon vegetable oil
  • 1 Thai or jalapeno chile, thinly sliced
  • 1 lemon, thinly sliced, seeds removed and slices quartered
  • 1 tablespoon honey
  • 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
  • 6 scallions, cut into 2-inch pieces
  • Coarse salt
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Indian-Spiced Bean-and-Tomato Soup

Time:30 mins
Ingredients
  • 1 tablespoon safflower oil
  • 1 1/2 cups finely chopped onion
  • 1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
  • 2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
  • 1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
  • 4 cups cooked beans, plus 2 cups cooking liquid
  • Pinch of coarse salt
  • Yogurt, cilantro sprigs, and pita chips, for serving
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Glazed Spareribs with Watermelon-Rind Chutney

Ingredients
  • 1/2 cup Shaoxing rice wine (Shaosing; ethnicfoodsco.com) or dry sherry
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 Thai chiles, thinly sliced crosswise
  • 1/4 teaspoon toasted sesame oil
  • 2 garlic cloves, crushed
  • 2 scallions, pale-green parts only, chopped
  • 1 piece (1 inch) peeled fresh ginger, sliced
  • 1 rack pork spareribs (12 ribs; about 4 pounds), cut into individual ribs
  • 4 to 8 pieces yellow or red watermelon (about 2 1/2 inches square, 3/4 inch thick)
  • 1 half-pint-size jar Watermelon-Rind Chutney (1 cup)
  • Garnish: scallions, pale-green parts only, thinly sliced lengthwise, and fleur de sel, for sprinkling
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Grilled Peach Salsa

Time:25 mins
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Samosa, Spanakopita and Shumai

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Traditional Indian Samosas with Mango Chutney

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Hot and Spicy Curried Shrimp

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Asian Chicken Wing Marinade with Jean-Georges

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Grilled Wrapped Snapper with Michelle Bernstein

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