Recipes with fish sauce

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Lemongrass and chili paste beef burgers topped with a cool mint cucumber relish. All the bright, punchy Thai flavors you crave in a juicy, grillable patty.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

Salat khaek: Southern Thai salad sauce of pounded chili, shallot, and peanut stirred into coconut milk with fish sauce, tamarind, and sugar. Served over potato salad.

Thai stir-fried squid with fresh red chilies, garlic, ginger, fish sauce, and oyster sauce. Pla Mung Pad Prig delivers tender squid with serious heat in under 15 minutes of cooking.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.

Thai grilled chicken with sweet-savory marinade and tangy dipping sauce. Marinate chicken in soy sauce, oyster sauce, and garlic, then grill until crispy. Serves 4.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.