Pim Techamuanvivit

Gaeng Rawaeng
Rating: Unrated
At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original dish—gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal, a piney, citrus-flavored cousin of ginger. Don't shake the cans of coconut milk—the solidified cream and liquid are added separately. Refrigerate the cans for about 1 hour prior to cooking to encourage separation. Use a mix of green chile varieties to suit your preference for piquancy.
Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. The briny, funky flavors transform green beans. Slideshow:  More Green Bean Recipes
"David Kinch once said that my meals aren't complete without rice. He's probably right," says Pim Techamuanvivit, who cooks her rice in a clay pot from her native Thailand. Her earthy baked rice, with mushrooms and chunks of the spicy lamb sausage merguez, is a terrific side dish for the lamb chops, but it's also hearty enough to eat on its own. More Sausage Recipes
Rich Baked Chocolate Puddings
Rating: Unrated
Although this deep, dark chocolate pudding is easily made in ramekins, it's fun to bake and serve in small glass jars. Pim Techamuanvivit likes using old, mismatched jam jars. More Chocolate Desserts