This includes Ali Slagle’s kua kling (Southern Thai-style red curry with ground chicken) and Kay Chun’s coconut curry chicken tacos, both ready in under 30 minutes.

Ingredients 1 block fresh firm tofu, cubed and deep-fried fermented shrimp paste (mam tom), sugar, minced garlic, lime/kumquat juice fresh red chili pepper, diced vegetable oil to deep fry rice ...

The cornflour coating and deep-frying creates a seriously crisp exterior on these tofu cubes. Fish sauce, Thai basil, ...

Heat ½ cm of vegetable oil in a deep saucepan over moderate heat and fry the tofu cubes all over until golden. Do this is 2 batches. Drain on paper towels and reserve.