Spend the Month Mastering Thai Dishes, from Sticky Rice to Stir-Fry

Every month in our Cookbook Club we cook through a book the members have selected. In April, we’ll be working our way through Leela Punyaratabandhu’s Simple Thai Food: Classic Recipes from the Thai Home Kitchen. She’s looking forward to engaging with all of us as we cook through her book, so if you haven’t joined the Club yet, hop to it.

We’ve got a couple of days until we kick off with this new book, so in the meantime, we have a few articles from Punyaratabandhu to keep you busy. Brush up on your sticky rice skills and then review the tools and condiments that might come in handy this month, if they don’t already have a spot in your kitchen.

And if you really can’t wait to get cooking, we’ve rounded up a few recipes to get you going. These aren’t from Punyaratabandhu’s book, and some are more Thai-inspired than traditional, but they should tide you over for the next couple of days:

Tell us: What’s your favorite Thai dish?

(via Food52)